New England-Style Clam Chowder I suggest making your own clam stock and using fresh clams bought from your local seafood store when making this soup. But if you don't have the time, buy a commercially canned clam broth, available at all food markets. Make sure there is no MSG (monosodium glutamate) in your ingredients. You can usually find fresh chopped or minced clams at most seafood stores. When I came to New York from San Francisco and opened my first restaurant, Coastal, my recipe for New England Clam Chowder won the New York Time's "Best of the Best" in the chowder category two years in a row. I felt challenged to try to reproduce the gorgeous flavor of that dairy laden version minus the dairy and this recipe is a real winner. My secret ingredient is the spicy chicken sausage that replaces the traditional slab bacon. Makes 12 servings
	Ingredients: 1 tablespoon olive oil 1 1/4 cups chopped fresh clams 3 cloves garlic, sliced 1/2 teaspoon chopped fresh thyme 1 large shallot, sliced 1/2 teaspoon chopped fresh oregano One 4-ounce precooked, spicy 3 cups peeled and diced Idaho potatoes chicken sausage, sliced 2 cups canned whole plum tomatoes 1/2 cup chopped fresh parsley 2 tablespoons Worcestershire sauce 1/4 cup trimmed and chopped scallions 1 cup diced bell peppers 1 cup diced carrots 2 teaspoons Old Bay Seasonings 1 cup diced onions Freshly ground black pepper 1 cup diced celery 2 cups plain soy milk 1 cup fresh or frozen corn kernels 4 tablespoons arrowroot 6 cups Clam Stock or commercial clam juice (no MSG)
	Instructions: 1. Heat the olive oil in a medium stockpot over medium-high heat. Add the garlic and shallots and cook, stirring, until the shallots are golden, 1 to 2 minutes. Add the sausage and cook, stirring, until browned, about 5 minutes. Add the tomatoes and Worcestershire sauce and simmer 5 minutes. Puree the mixture with an electric handheld blender or in a food processor and return to the pot. 2. Add the bell peppers, carrots, onions, celery, and corn and simmer 10 minutes. Add the clam juice, clams, thyme and oregano. Simmer 25 minutes more. 3. Add the potatoes. parsley and scallions. Simmer 15 minutes more, stirring frequently to avoid burning. Add the Old Bay Seasoning and black pepper to taste. Then whisk in the soy milk. 4. In a separate bowl. Mix the arrowroot with 1/4 cup water and add to the chowder and cook for an additional 3 to 4 minutes, then serve. Refrigerate for up to 5 days. Bring to a simmer when re-heating.

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