Clam Chowder

We ate a lot of chowder growing up—always, of course, the white New England variety. Traditionally, New England clam chowder has a ton of cream in it, but I wanted to develop a lighter version that didn’t rely so heavily on dairy. Instead, I purée some of the potatoes, because the soft purée adds its own creaminess that can replace some of the milk. (I also use chunks of purple potato, because I think their bright color makes the dish look fresher, though if you can’t find purple potatoes,