I am quite the fan of clam chowder. The only kind I recognize, of course, is New England clam chowdah - that New York tomato-based stuff is not even in the same league. But, in the past, I, like many others, have encountered cream of potato soup with the hint of clamminess presented as the real thing. Hah! This curmudgeon is not so easily fooled.
But there is a flip side to this, I have discovered. Having recently vacationed on the coast of Maine, I naturally tasted the local chowders. These good-hearted people take their chowders seriously, and the apparent rule of thumb is the more clams the merrier.
For clam lovers, this can be heaven, but for normal people, well, not so much. The discerning chowder lover requires the proper balance of stock, potatoes & clams. If I wanted a milk-drenched pile of clams in a bowl, I think I would have specified that.
So, with our humble soup spoon in hand, we continue a quite enjoyable search for better and better New England clam chowder.
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