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MAINE CHEF Erin French was determined to avoid certain pitfalls when she put together her first cookbook, “The Lost Kitchen,” published earlier this year. “I didn’t want to play into New England tropes,” she said. “Making a lobster roll, blueberry pie and chowder cookbook was definitely not the point.”

And yet she made an exception in the case of this clam chowder recipe. Her final Slow Food Fast contribution, it’s a creamy, hearty soup ready in 20 minutes—and a far cry from the chowder she grew up watching her father make…