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requested:

> I was wondering if anyone has a good recipe for clam chowder. I've
> been searching for one for ages and can't seem to find one. Thanks!

This recipe is allegedly what is used by Mo's, a chain of chowder
restaurants in Oregon:

MO'S CLAM CHOWDER

1 lb. Bacon, diced
Salt and pepper
1/4 lb smoked ham, diced
6 cups minced clams, drained
6 cups chopped onions
1/4 cup all-purpose flour
5 cups water
6 cups whole milk
12 cups diced potatoes
Butter and paprika

Serves 12-14

Saute bacon and ham together, add onions and saute until limp. Set this
mixture aside, but do not drain.

In 5 cups of water, add potatoes, salt, pepper and any collected clam juice.
Cook until potatoes are tender. Set aside and do not drain.

To the bacon, ham and onion mixture add the flour and make a roux. Mix the
roux into the potato mixture, bring to a boil. Stir down when the boiling
point is reached and add the milk and clams.

Do not allow the chowder to boil again once the milk is added. Garnish with
a dollop of butter and add a dash of paprika.

A couple of notes: Since this is such a simple dish, the choice of
ingredients can make a big difference. It's harder to find "all-purpose"
potatoes anymore, but that's the best kind for chowder. The bacon should be
smoky and salty, and the ham should also be full-flavored. The clams'
provenance is also important; obviously, if the clams aren't good, the
chowder won't be good!

HTH,
Bob