Working out the kinks in clam chowder

Everyone has that first dish they prepared as a cook that made them proud. For me, it was white chowder that had a smoky bacon flavor and lots of clam meat. I was just learning what terms like sauteing and steaming meant. I used canned clams and lots of flour to thicken the soup. As a Californian, I thought my rendition was amazingly authentic.

By Diane Rossen Worthington, Tribune Media Services