Narragansett Bay Seafood Chowder Recipe

Saute onion in butter in saucepan over medium-low heat until tender. Add water or fish stock and potatoes. ( note: I also add a bay leaf and ¼ teaspoon crumbled thyme leaves or a sprig of fresh thyme, but that's optional.)

Simmer until potatoes are tender, about 10 to 12 minutes. Add more water if needed. Cut seafood and fish into chunks. Add to potato mixture. Heat just enough to cook seafood, about 2 minutes. Stir in cream, salt and pepper. Heat; taste for seasoning. Remove bay leaf and thyme sprig if you added them.

Ladle into bowls. Sprinkle with fresh parsley and paprika. Serves 6.

If you prepare this a day ahead, wait to add the cream; reheat the seafood in broth, then stir in cream and heat through.

Editor's note: I've added a pint of chopped quahogs in their own broth to this and skipped the fish stock; it makes a fine chowder.

If you like a creamy, thick chowder, use a fork to stir about a half cup of water into 4 tablespoons flour. Gradually add some of this to the chowder and cook-stir until it is thickened to taste; you may not use all the flour mixture. --