Hark! I heard Melba's Jammin' > say:
> 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.

I'm with Barb -- it's not supposed to be gravy. Here's my recipe,
created with advice from RFCers:

Creamy Clam Chowder

5 C. potato, peeled and diced
1 medium onion, chopped
4-5 slices thick-cut bacon, diced
1 C. cooked clam meat, minced (OR 2 cans minced clams)
¼ C. reserved clam liquid
3 T. butter or margarine
2 C. half & half
2 tsp. salt
1 T. chopped parsley

In small saucepan, cook bacon until crisp. Drain well, set aside.
If clams are canned, drain and set aside, saving liquid. Put potatoes
and onions in large kettle or dutch oven and barely cover with cold
water. Add salt, cover tightly and heat to boiling; reduce heat and
simmer for 10 minutes or until potatoes are tender. Remove ¾ C. of
cooking water. Mash potatoes lightly, leaving larger chunks as desired.
Add butter, half & half, and clam liquid. Reheat to scalding -- do NOT
boil! Remove from heat, add parsley.


--
j*ni p. ~ mom, gamer, novice cook ~
...fish heads, fish heads, eat them up, yum!