On Wed, 02 Jan 2008 03:53:21 GMT, Wayne Boatwright
> wrote:

>Potato soup can be very thick on its own, without any additional
>thickeners. My mom's always was, although she never made clam chowder.
>Some potatoes were mashed to a puree to thicken it, while otheres were left
>in small chunks. When I make clam chowder, that's usually how I do the
>base.


Exactly. But sometimes I don't have enough potatoes for the liquid,
so I need a little extra "help".

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