Clam chowder in my area (San Francisco Bay Area) is a highly regarded and diligently researched food that has about as many different "great" recipes as it has simple (& intricate) variations. That said, without getting into a "add a touch of dry white wine instead of a measure of your water" or "put in less pepper and let your guests decide what they want in their individual servings" argument, this is an excellent started recipe.
My brother makes the very best crab cioppino I have even encountered; one, because it is all crab, and two, because it is full of garlic and cheap red wine (Carlo Rossi Burgundy-or as mom called it, "Rosco Carli") and is served with fresh, local sourdough bread with our family recipe for garlic bread (garlic, lots of butter, fresh oregano, a tad of fresh basil, some balsamic vinegar and sprinkles of Parmesan cheese and baked at 400 degrees just until the top is brown-outer crust crisp and inner soft and lovely!!!)... I digress... we know good local seafood specialties and love them: this is a really good started chowder recipe with all the potential to add to if you want to make it your own.
Like barbecue sauce and spaghetti sauce, any good cook likes to add their own special "unknowns" to a recipe to get their personal 'scent' on it. A great quote, "Barbequists put secret ingredients in their sauce for the same reason dogs on trees" says it all. You want to say "THIS IS MINE!" Love it or "pee" on it. It will be good! What could be better?
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Clam chowder in my area (San Francisco Bay Area) is a highly regarded and diligently...