Creamy, proper, clam chowder does not come out of a can. It’s a myth. And, making creamy clam chowder is not hard. That’s also a myth. Most likely propagated by the folks who sell clam chowder in cans. Traditionally, a true chowder must be thickened with potato, not flour. All manner of potato things work, from left over mashers, to instant potato flakes, to diced and simmered spuds. Feel free to use canned clams and their juice, but with a few fresh beauties tossed in to garnish if you wish.

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