"tenplay" > wrote in message
. net...
> What do you add to get the smooth and thick consistency of the white clam
> chowder?
>
>

It's the potatoes that do the 'thickening' although thick isn't the word I
think of when I think chowder. More like chunky with a slight gravy. The
stuff I get in some of the restaurants is too thick; they must be using corn
starch or something the like. I prefer my chowder au naturel, in fact I
prefer the Rhode Island style with no cream and a heavy hand on the black
pepper.

Jack Clamzo

PS the key to making good chowder is not to be chintzy on the ingredients.
Each spoonful should be brimming with clams.