For his new book, Clam Shack: The Ultimate Guide to New England's Most Fantastic Seafood Eateries, Mike Urban cruised up and down the Northeast coast, eating his research. Packed with photos of salty seaside haunts and wisdom from fry guys and fishermen alike, the book is a summer vacation all its own. Here's a clam chowder recipe he snagged from Bob's Clam Hut in Kittery, Maine as an appetizer.
BOB'S CLAM HUT CHOWDER
2 medium peeled potatoes,
cut into %-inch cubes 1 small onion, minced 1 rib celery, chopped 1 cup water 1 tbsp. fresh thyme 1 tbsp. butter 1 tbsp. Worcestershire sauce
'/. tsp. salt
Freshly ground pepper 5 cups clam juice 2 cups minced clams 4 cups whipping cr
cream and four cups of the clam juice. Heat to a boil, then simmer until potatoes are soft, about 20 minutes. Stir in clams, cream and the rest of the clam juice. Heat to a simmer (do not boil) for about 10 minutes. Serve!