This was excellent. I made it with 3 cans of clams and it was really too many - 2 cans probably would have been fine. I also added 2 stalks celery chopped up, and 3 cloves crushed garlic. Next time I will probably also add a bay leaf or two, and possibly fill the clam stock to 3 cups with white wine instead of regular water.
I simmerred with the lid off - this lead to thicker consitency than I think I would have gotten with the lid on.
I think this would make an excellent base recipe for any chowder. Next time, I will try it with fresh calamari and large shrimp.
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This was excellent. I made it with 3 cans of clams and it was really too many - 2 cans...