After I sautéed 1 cup of onions in 1 T. of margarine and a few shakes of garlic powder, salt and pepper and Old Bay Seasoning (to taste), I boiled 3 cups of potatoes with a bottle of clam juice and the clam juice from 2 cans of clams. When the potatoes were soft, I mashed a few of them in the pot for thickening (recipe listed is much too thin for chowder), then added a cup of half and half and 2 T. of margarine. I simmered this for 5 minutes and stirred in the clams for 5 minutes more. Clam juice gives it more flavor and the mashed potatoes thickens the chowder without giving it a flour taste if you use flour. (If you prefer add real bacon bits from a jar for a bacon taste.) It was DELICIOUS!!

Reviewed On: Oct. 4, 2009