*we

doug's right, you owe this to all of us

this is a trap. i shouldn't do this, but i can't resist.

1. steam 7 lb of littlenecks in 3 cups of water over medium-high heat until just slightly opened - set aside to cool, then separate and chop; reserve 2 cups of steaming liquid
2. crisp 4 oz of salt pork over medium heat; add 2 onions and 2 celery ribs, finely chopped and cook until softened
3. add 1 tsp of minced fresh thyme and cook for 30 seconds, until fragrant
4. add 1/3 cup of flour and cook for 1 minute
5. slowly whisk in reserved steaming liquid and three 8-oz bottles of clam juice
6. add 1 1/2 lbs of boiling potatoes (yukon gold) cut into 1/2 inch portions and bring to a boil
7. lightly simmer covered for 25 minutes
8. add 1 cup of heavy cream until just simmering
9. remove from heat and add 2 tbs of fresh parsley, and salt and pepper to taste
10. add chopped clams

I support your chowder endeavours, Christopher.

take out the celery and we can talk.

flesh without chud

now i want clam chowder

me too...with the celery

i want to know when the universe decided celery belonged in new england clam chowder.

did i die and come back, and this is the world i'm supposed to live in?

new england clam chowder: cream, clams, potatoes, sand.

you're not a big fan of cajun cuisine, huh?

oh, i am.

do you find the holy trinity unnecessary or off putting?

yes

dad gets it

and chowder doesn't need to be thick, so get that flour out of there

That’s what the sand is for

i'm actually ok with the salt pork, but the celery i can not abide

i’ve never felt more seen in my whole goddamn life.

The flour’s there to stabilize it so it doesn’t separate and curdle.

i support you, Chris, in however you want to make it.

i'd rather have the celery in it than add oyster crackers