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

Personally, I like to thicken my chowder with a bunch of smashed up saltines
or soup crackers.

Recipe:
Ingredients:
3 plastic wrapped containers of "individual serving" saltines or soup
crackers

Methods:
Pour finished chowder into a bowl.
Place cracker containers flat on a table or other sturdy and moderately flat
surface.
Ball hand into a fist as if to punch down a dough or punch a foe's nose.
Using the heel of the hand, gently mash side of fist into crackers mushing
them to smithereens.
Open containers and pour contents into chowder.
Stir to distribute your hand made "mini-croutons".
Enjoy using spoon to mouth method.

-Matt