Last year, we took a road trip with our friends Mary and Matt to Prince Edward Island, Canada's eastern outpost of life in the 1950s. If you've never been, you really must go. PEI seduces you with its low scale, green fields, beautiful beaches, Native Canadian culture, Anne of Green Gables, folk music, and lobster. Lots and lots of lobster. We had versions of this seafood chowder all across the island, and I couldn't wait to make my own when we returned home. This is a really a "use what's fresh in the market" chowder, in any combination you like. Fresh clams, and fresh parsley, make all the difference; evaporated milk gives body to the soup, without using any flour as a thickener. Make a Lennie Gallant play list, and serve big bowls of this chowder with hunks of crusty bread or salty crackers. Don't be surprised if Anne herself shows up for dinner.