Melba's Jammin' wrote:

> In article > ,
> "tenplay" > wrote:
>
>
>>What do you add to get the smooth and thick consistency of the white clam
>>chowder?
>
>
> I'm convinced that a lot of what passes for clam chowder in restaurants
> is nothing but canned cream of potato soup with a can of clams added.
> When I make it, I let the potatoes do the thickening -- it's not
> wallpaper paste and has bits of potato and clams in it.

Just a thought Barb, but why does it need to be thick. I am referring to
Rhode Island clam chowder. Great taste, just not thick.
--
Alan

"If you reject the food, ignore the customs, fear the religion, and
avoid the people, you might better stay home."
--James Michener