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New England Clam Chowder II
March 06, 2005

This is probably one of the best clam chowders i have had - if not the best. I always make a double batch as my family loves it just as much as I do. I did make some alterations, however. I found that the recipe called for too many potatoes for my taste, so I used half the amount called for. I also doubled the flour (I like it to be a bit thicker). The recipe doesn't say if we are supposed to use the juice from the canned clams, so I discard the juice from one can and use the other. and the final change that i like the best is that I put a half tsp of dried thyme in before I add the clam juice to the potatoes. My accolades to the cook, a very well done recipe, and definitely a keeper!

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