‘This is a hearty soup, much associated with Irish immigrants from New Foundland to New England, and I include it here for that reason’ Ingredients: 12 large chowder (Quahog) clams, 6 cups water, 2 tablespoons melted butter, 3 garlic cloves, sliced, 2 medium onions, sliced, ½ teaspoon cayenne pepper, 2 tablespoons fresh chopped basil (or 3 teaspoons dried basil) 2 medium carrots, scraped, 1 large potato, 1 large parsnip, scraped, 1 large leek, thoroughly washed (both white and green parts) 1 tablespoon fresh thyme (or 1 teaspoon dried thyme), 6 tablespoons heavy cream. Wash the clams. Put the water in a large steamer and steam the clam open. Set the steamer aside. In a large saucepan, melt the butter. Add the garlic and 1 minute later, the onions, and fry for 3 minutes, until the onions are translucent, but not brown. Add the cayenne and basil stir in with a wooden spoon. Chop the clams, add in, and fry for 4 minutes, so that the clams absorb a strong garlic flavor. Add one third of the clam liquor from the steamer, bring to a boil, and then reduce the heat to a quietly bubbling simmer. Coarsely chop vegetables and add to a saucepan. Add the remainder of clam liquor. Bring to a boil, and again reduce heat and simmer quietly for an hour, or until vegetables are soft but not mushy. Take the chowder of the heat, add the thyme, and stir in the heavy cream. Serve immediately.