This is the second in a series of recipes recently compiled in the Little Compton “Community Cookbook,” created by recent graduates from Wilbur McMahon School — Elizabeth Burchard, Phoebe Hadley and Sara Higgins — who collected some of the community’s most beloved recipes as part of their year-end community project. This week is Marie Goulart Gagnon’s Famous Fo’c’s’le clam chowder.

About the recipe

Says Marie: “My grandparents Mike and Ethel Rogers owned and operated the Fo’c’s’le restaurant at Sakonnet Point. I spent all of my teenage and college summers in the kitchen helping Grammy. Chowder and fritters were the “meat and potatoes” of the menu.”

Ingredients

•Two large onions, chopped

•Two sticks butter

•10 pounds potatoes, peeled and diced

•Six quarts clams, finely chopped

•Five cups clam juice

•20 cups water

•Three to four teaspoons black pepper (should see specks floating on top)

•One tablespoon salt

•Three quarts whole milk

Directions

• Melt butter in large fry pan. Sauce onions in melted butter until golden brown. Put onions, potatoes, clams, juice, salt and pepper into large pot. Cover with water, about 20 cups, until the level of water is one inch above the potatoes.

• Bring to a boil. Boil softly until the foam on top has disappeared. The foam will be a greenish white and puff up on top. Stir often.

• When foam is gone, lower heat and add whole milk.