Melba's Jammin' wrote:

> In article
> >, alzelt
> > wrote:
>
>
>>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.
>
>
> You're right, Alan. I didn't have the right words. I might better
> have said something about the soup having 'body' as a result of the
> potato starch. Jack did a better job describing what I was talking
> about..

Yeah, but Jack doesn't know Schidt about jam.

--
Alan

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