I am looking for a very good clam chowder recipe?

I LOVE Potato Clam Chowder

INGREDIENTS

2 bacon strips, diced

1 cup chopped onion

2 tablespoons all-purpose flour

2 (6 ounce) cans minced clams

1 cup water

1/2 teaspoon salt

1/4 teaspoon dried thyme

1/4 teaspoon dried savory

1/8 teaspoon pepper

4 medium potatoes, peeled and cubed

2 cups milk

2 tablespoons minced fresh parsley

http://allrecipes.com/Recipe/Potato-Clam-Chowder/D...

1 pound peppered bacon, sliced in 1/4-inch slices (regular bacon is okay, but remember to add pepper to taste at the end)

2 large white onions, diced

6 stalks celery, with leaves, and some inner core leaves

3-4 pounds small red potatoes, scrubbed and quartered

water

32 ounces of clams with juice (or one quart of fresh clams)

1/2 tube of Ritz® crackers, crushed to a fine powder (other crackers are also okay)

8 Tablespoons butter

1 quart of "half and half" (cream and milk)

hot pepper sauce, to taste

Garnish: oyster crackers

In a large, heavy pot, fry the bacon over medium heat until crisp. Remove the bacon and drain on paper towels, leaving the fat in the pan. Add the chopped onion and celery to the fat, and sauté over medium heat until they are translucent. Add the potatoes, then pour in enough water to keep the potatoes from sticking, about a quarter inch up the sides of the pot. Bring to a simmer, then reduce the heat, partially cover and let the potatoes steam to fork tenderness, stirring occasionally and adding water as necessary--this will take about 15 minutes.

When the potatoes are tender, add the powdered crackers and the butter and stir carefully. When the butter is melted and the crackers moistened, add the half-and-half and any juice from the clams. Bring to a simmer and let cook until the broth is thickened by the cracker crumbs. Season with salt (and pepper if it needs it) and also with hot pepper sauce, to taste. Thin with milk as needed. Last (so the clams don't toughen), stir in the clams and crumbled bacon, cover, and let simmer for a few minutes. When ready to serve, ladle into bowls and pass the oyster crackers.

I'm not sure if this is what you are looking for, but it's simply delicious!

3 (6.5 ounce) cans minced clams

1 cup minced onion

1 cup diced celery

2 cups cubed potatoes

1 cup diced carrots

3/4 cup butter

3/4 cup all-purpose flour

1 quart half-and-half cream

2 tablespoons red wine vinegar

1 1/2 teaspoons salt

ground black pepper to taste

Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add water to cover, and cook over medium heat until tender.

Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil.

Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper. Serves 8...

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Here's the one I use.

http://www.foodnetwork.com/recipes/alton-brown/cla...

If you can't find salt pork, use bacon. The TV show that features this recipe says you can use a 12oz can of clams and leave out the little necks. Just make sure you get CLAMS. When I bought a can of Chicken of the Sea clams what came out was mini squid (and yes I checked the label). I usually go to whole foods for canned clams to avoid such problems.

worldclam chowder recipe feel tops

DELICIOUS Geoduck Clam Chowder

Ingredients

* 10 ounces fresh clam meat, preferably Geoduck, cut in 1-inch pieces

* 4 tablespoons (1/2 stick) unsalted butter

* 1 1/2 medium onions, diced

* 4 cups clam juice

* 2 cups heavy cream

* 1 large carrot, peeled and diced

* 1 stalk of celery, diced

* 1 large red or white potato, peeled and diced

* 1/4 teaspoon freshly ground black

* 2 dashes of Tabasco

* Juice of 1/2 lemon

Beurre Manie:

* 1/2 tablespoon softened, unsalted butter

* 1 tablespoon all-purpose flour

Directions

Grind clam meat in a meat grinder through large holes or food processor until roughly chopped and reserve.

Melt butter in a large stockpot over low heat. Cook onions until soft, about 5 minutes. Add clams and cook an additional 3 minutes, stirring occasionally to avoid browning.

Add clam juice, turn heat to high, and bring to a boil. Add cream, return to a boil, then reduce to a simmer. Add carrots, celery, and potato. Cook over medium-low heat, uncovered, until vegetables are tender, about 10 minutes.

Make beurre manie by mixing butter and flour together with your fingers to form a smooth paste. Press onto ends of a whisk and stir into soup until completely and evenly dispersed. Stir in remaining ingredients, taste and adjust seasonings, and serve immediately.

Ingredients

* 10 ounces fresh clam meat, preferably Geoduck, cut in 1-inch pieces

* 4 tablespoons (1/2 stick) unsalted butter

* 1 1/2 medium onions, diced

* 4 cups clam juice

* 2 cups heavy cream

* 1 large carrot, peeled and diced

* 1 stalk of celery, diced

* 1 large red or white potato, peeled and diced

* 1/4 teaspoon freshly ground black

* 2 dashes of Tabasco

* Juice of 1/2 lemon

Beurre Manie:

* 1/2 tablespoon softened, unsalted butter

* 1 tablespoon all-purpose flour

Directions

Grind clam meat in a meat grinder through large holes or food processor until roughly chopped and reserve.

Melt butter in a large stockpot over low heat. Cook onions until soft, about 5 minutes. Add clams and cook an additional 3 minutes, stirring occasionally to avoid browning.

Add clam juice, turn heat to high, and bring to a boil. Add cream, return to a boil, then reduce to a simmer. Add carrots, celery, and potato. Cook over medium-low heat, uncovered, until vegetables are tender, about 10 minutes.

Make beurre manie by mixing butter and flour together with your fingers to form a smooth paste. Press onto ends of a whisk and stir into soup until completely and evenly dispersed. Stir in remaining ingredients, taste and adjust seasonings, and serve immediately.