amandant wrote:
> 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!

Google gave me 114,000 hits when I typed in <recipe: "clam chowder">.
But since you're obviously lazy, here's one from Legal Seafoods in
Boston.

Clam Chowder from Legal Seafoods

4 quarts littleneck clams (this will yield about 1-2/3 cups cooked and
chopped)
1 clove garlic, chopped
1 cup water
2 ounces salt pork, finely chopped
2 cups chopped onions
3 tablespoons flour
1-1/2 pounds potatoes, peeled and diced into =BD-inch cubes
4-1/2 cups clam broth
3 cups fish stock
2 cups light cream
oyster crackers (optional)

Clean the clams and place them in a large pot along with the garlic and
water. Steam the clams just until opened, about 6 to 10 minutes,
depending upon their size. Drain and shell the clams, reserving the
broth. [Discard any unopened clams] Mince the clam flesh, and set
aside. Filter the clam broth either through coffee filters or
cheesecloth and set aside.

In a large heavy pot slowly render the salt pork. [If you use bacon
instead of salt pork, do not use maple or other flavored bacon]
Remove the cracklings and set them aside. Slowly cook the onions in the
fat for about 6 minutes, stirring frequently, or until cooked through
but not browned. Stir in the flour and cook, stirring, for 3 minutes.
Add the reserved clam broth and fish stock, and whisk to remove any
flour lumps. Bring the liquid to a boil, add the potatoes, lower the
heat, and simmer until the potatoes are cooked through, about 15
minutes.

Stir in the reserved clams, salt-pork cracklings, and light cream. Heat
the chowder until it is the temperature you prefer. Serve in large soup
bowls with oyster crackers on the side. (Serves 8)