There is New England style Clam Chowder, creamy and delicious or Manhattan clam chowder, more like a veggie soup with a red sauce. The Crab Cooker in Newport has the best. And then there is my version of Clam Chowder.
4 (6 ounce cans) chopped clams
2 (8 ounce) bottle’s clam juice
5 slices apple wood smoked bacon
8 small, smoked red potatoes
1/2 cup celery
thyme, salt, pepper, bay leaf
2 cups Greek yogurt
1/2 cup sherry
2 cups water
Cook the bacon, drain and cook the onion in the drippings. Add the celery, then deglaze pan with the sherry. Add the clam juice, the water, the clams, red potatoes (Sliced into cubes) herbs, and salt and pepper. Cook 45 minutes. Stir in the Greek yogurt at the end.