Scrub clams under cold running water to remove grit. Place clams in a large pot with 2 cups of water or enough to cover bottoms. Bring to a simmer over medium heat, cover, and steam 5–7 minutes until shells open. Remove clams with tongs, reserving cooking liquid. Once cool, remove meat from shells and chop coarsely. If using canned clams, drain and reserve juice; measure 2 cups total clam liquid (use stock to make up the difference if needed).

Sweat aromatics and build base

In a heavy pot over medium heat, melt 2 tbs butter. Add diced onion and celery and cook gently 6–8 minutes until translucent but not browned. Add diced potatoes and cook 2–3 minutes, stirring to coat with butter.

Make roux and simmer

Push vegetables to the side, add remaining 2 tbs butter in center and sprinkle the 1 tbs flour over vegetables; stir to coat and cook 1–2 minutes to remove raw flour taste. Slowly add the reserved clam liquid and the 2 cups stock while stirring to avoid lumps. Add thyme and bay leaf. Bring to a simmer and cook until potatoes are tender, about 12–15 minutes.

Finish chowder

Once potatoes are tender, reduce heat to low. Stir in chopped clams, heavy cream, and whole milk. Heat gently — do not boil — for 4–5 minutes to warm through and allow flavors to meld. Season with kosher salt and black pepper to taste. Remove bay leaf and adjust seasoning. Stir in chopped parsley just before serving and top with oyster crackers or crispy bacon if using.

Lobster Roll

Prepare lobster filling

If lobster is not cooked, simmer live or raw lobster in salted water per weight and cool; remove meat. Chop lobster into bite-size pieces. In a bowl combine lobster meat, mayonnaise, lemon juice, finely chopped celery, chives, salt, and pepper. Mix gently to avoid breaking up large chunks; taste and adjust seasoning.

Toast rolls and assemble

Heat a skillet over medium heat and melt 2 tbs butter. Split rolls open and butter the outer sides. Toast rolls in skillet until golden brown, about 1–2 minutes per side. If using lettuce, line each roll with a leaf. Fill each roll evenly with lobster mixture (about 3 oz per roll). Serve immediately alongside the chowder or crisp.

Cranberry-Apple Crisp (mini)

Preheat and prepare fruit

Preheat oven to 375°F (190°C). In a small bowl combine cranberries, diced apple, 1/4 cup granulated sugar, 1 tsp flour, and 1 tsp lemon juice. Toss to coat and divide evenly among four 6-oz ramekins (or two larger ramekins).

Make topping and bake

In a separate bowl combine 1/2 cup rolled oats, 1/2 cup flour, 1/4 cup brown sugar, 1/2 tsp cinnamon and a pinch of salt. Cut cold cubed butter into the mixture with a fork or pastry cutter until pea-sized crumbs form. Sprinkle topping evenly over fruit. Place ramekins on a baking sheet and bake 20–25 minutes until topping is golden and filling is bubbling. Let cool 5 minutes.

Serve

Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.