On Tue, 07 Oct 2003 03:57:07 +0000, tenplay wrote:

> What do you add to get the smooth and thick consistency of the white clam
> chowder?

Personally I like it thick and creamy too, like the canned stuff, with gobs
of crackers, yummy.

Mix a couple tablespoons of cornstarch to a cup of water and SLOWLY add
it in a little at a time until you get the consistency you want.

Then add some heavy or light cream at the end (which will thicken it even
more) the more the better as far as I'm concerned...

Tony