Need Clam Chowder Recipe

Hi all! I need your help again
I would like an easy/tasty "Clam Chowder" receipe.
I will be using canned clams (due to not having fresh available)
But welcome "Fresh" recipes as well.
*Also, when using fresh clams...what do you do about the "Sand Bellys"? ....nothing?
I have always believed that if you grind on some sand while eating chowder...you know that there ARE clams in there
Thanks Much! Teri

If by fresh clams you mean live ones, what you do is place the clams in water with corn meal and they'll take in the corn meal and expel the sand.

Here's a recipe for using canned clams: http://www.dianaskitchen.com/page/soup/clmchowd.htm

http://www.roadfood.com/Forums/topic.asp?TOPIC_ID=1729&SearchTerms=clam,chowder,recipe

Thanks everyone for the replys...
I went with an oldie that was post awhile back.
Sure turned out good
Thanks "llechef"

Posted - 10/28/2003 : 13:25:49
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WORLD'S BEST CLAM CHOWDER

Posted by Olga at recipegoldmine.com 8/18/02 7:17:54 pm

2 (6 1/2 ounce cans) clams
1 cup chopped onions
1 cup chopped celery
3 cup diced potatoes
1/4 cup butter
1/4 cup flour
2 cups half-and-half cream
2 cups milk
1 1/2 teaspoons salt
1/2 teaspoon granulated sugar
1/2 teaspoon vinegar

Drain juice from clams and pour over potatoes. Add enough water to cover. Cook for about 10 minutes then add sugar, vinegar, and salt. Cook until potatoes are tender.

Melt butter, sauté celery and onions; then add flour and blend. Add half and half and milk stirring constantly. Add potatoes (do not drain) and mix thoroughly. Add clams. Garnish with crisp bacon.

My mother-in-law sent this recipe to us per my husband's request. He made it and it was really, really good. For a thicker chowder, use the heavy cream vs. milk.

PUGET SOUND CHOWDER
1/4 # diced salt pork
1/4# diced bacon I have always used only bacon..1/2#
2 1/2 cups diced raw potatoes.. never mind to peel
1 cup diced onion 1/4 tsp. rosemary (crushed)
1 cup diced carrots 1/4 tsp. basil (crushed)
1/2 cup diced celery 1 1/2 tsp. thyme
1/2 clove chopped garlic 3 peppercorns 1 1/2 tsp. salt
Small piece bay leaf 1 qt. chopped clams I usually use three cans.. cheapo me..
Clam liquor and water, 1 qt. 1 tbsp. Worcestershire Sauce
1 qt. rich milk or cream after chowder is cooked.

Brown bacon and pork until crisp. Carefully fry onions until delicately browned. Add vegetables and garlic, cover and simmer for 10 minutes. Add seasonings. Add liquor and water, clams. Cook gently until vegetables are done. Add 1 qt. cream.

This recipe is from the Pacific Coast Seafood Chef by Helene Glidden, a wedding gift back in 1958 from my Lake Crescent co-worker