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

Use Maine russets and heavy cream in your chow-dah (whether clam, corn,
fish, seafood, etc.) and you'll have no problem getting it thick.

--
Kendall F. Stratton III
Fort Fairfield, Maine USA

http://home.maine.rr.com/k3

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