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.
--
-Barb