That's what passes for chowder in most restaurants outside New England and
the Maritimes (and too many in New England).

You don't thicken chowder. The stock is thin, like milk, with lots of nice
stuff in it - potatoes, onions, and your seafood of choice.

--

Regards

Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"

"tenplay" > wrote in message
. net...
> What do you add to get the smooth and thick consistency of the white clam
> chowder?
>
>