According to my husband and, I have to admit, myself too, I make an awesome white clam chowder. Part of it comes from a recipe I learned when I was a grill cook. Part of it is my own fussing with it.
The beauty of clam chowder, like with many soups is that you can mess around with the ingredience. It's not an exact cooking science like making a cake. I often vary what I do.
Warning.. this is not good for you. Nope, not good at all. Your arteries will harden just reading the recipe.
1/2 gallon of whole milk.
1/2 gallon of half and half
5 large potatoes
3 cans of minced clams (the regular sized cans, not the tuna fish can sized ones)
6 slices of bacon
1 medum to large yellow onion.
1/2 stick of butter
Peal potatos and boil them until almost, but not completely cooked. (Yes, you can use fully boiled potatoes too, although they will break down easier. Sometimes when I make boiled potatoes and then make too many of them, I use it as an excuse to make clam chowder)
After cooking potatoes, set aside to cool.
While potatos are cooling, chop up onion. Fry with bacon slices and half of the butter in a frypan. Fry until bacon is cooked, but not crisp.
Cut potatos into cubes. Throw in the soup pot. Add bacon and onions. Put in milk, half and half, clams, and the rest of the butter. Put on medium heat until soup is hot. Do not boil if possible (Boiling doesn't really hurt it too bad, but it does give an almost cheese taste to the soup that some folks don't like.) Reduce heat and simmer until potatos and clams are completely heated.
Eat what you want. Be sure to save at least half of it. Put half in the refrigerator. Heat the next day, it will taste even better.
Believe it or not, this stuff freezes really well too.
If you find bacon a bit too overpowering, you can use sliced of ham instead. Todd and I prefer bacon. Actually, I've even made straight "Bacon and onion chowder" and that's pretty good too. If you like corn chowder you can do the same thing but substitute corn for clams.
Mmmm... I want clam chowder now.