Originally Posted by ptquilts
SOunds good! I HATE when you get clam chowder in a restaurant and it is thick, like gravy. Real New England clam chowder should not be any thicker than medium cream, IMHO. NO FLOUR to thicken it.
I can't speak for those barbarians in NY who put tomatoes in it!!
KLO beat me to it, but guess what? Those barbarians are NOT making real New England Clam Chowder - they are making real Manhattan Clam Chowder - a horse of another color!
Different strokes............