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this is the recipe i use to make mine...... very good....

NEW ENGLAND CLAM CHOWDER

INGREDIENTS......

4 slices bacon, diced

1 1/2 cups chopped onion

1 1/2 cups water

4 cups peeled and cubed potatoes

1 1/2 teaspoons salt

ground black pepper to taste

3 cups half-and-half

3 tablespoons butter

2 (10 ounce) cans minced clams

DIRECTIONS

Place diced bacon in large stock pot over medium-high heat. Cook until almost crisp; add onions, and cook 5 minutes. Stir in water and potatoes, and season with salt and pepper. Bring to a boil, and cook uncovered for 15 minutes, or until potatoes are fork tender.

Pour in half-and-half, and add butter. Drain clams, reserving clam liquid; stir clams and 1/2 of the clam liquid into the soup. Cook for about 5 minutes, or until heated through. Do not allow to boil.

Good Eating................. =)

This is an easy salmon corn chowder recipe you can make in just a few minutes! Serve this tasty salmon chowder with a salad and crackers or crusty warmed bread for a quick and hearty lunch or dinner. INGREDIENTS: 1 can (10 3/4 ounces) cream of potato soup 1 small can (8 ounces) cream-style corn 1 can or package (7 to 8 ounces) salmon, drained and flaked 1 to 2 teaspoons fresh chopped parsley, or 1 teaspoon dried parsley flakes 1 soup can milk 1/8 teaspoon ground black pepper PREPARATION: Combine all ingredients in a medium saucepan. Cook over medium-low heat until hot and bubbly, about 5 to 10 minutes. Serves 4.

2 sm. cans clams

1 bottle clam juice

4-5 potatoes, peeled & diced

2-3 tbsp. butter

5-6 strips bacon, cooked crisp

2 (12 oz.) cans evaporated milk

1 c. milk

(instead of the milks, you can use 1/2 and 1/2, 3 - 4 cups, more or less)

1 diced onion

Dash pepper

Cook potatoes in juice from clams and bottle of juice (add a little bit water if needed to just cover potatoes). Saute onions in the butter, until soft, then add to cooked potatoes. Add clams, crumbled bacon, evaporated milk, regular milk and pepper.

Simmer. The longer you cook it (over low heat, don't let bottom burn) the creamier it gets, so you can decide how thick you want it.

NEW ENGLAND CLAM CHOWDER

This is the traditional variety of white clam chowder. Serves 6.

1 qt. soft shell steamed or chowder clams or 2 (7 1/2 oz.) cans minced clams

3 sm. potatoes, peeled and diced

1 med. sized yellow onion, finely chopped

3 slices bacon cut into sm. pieces

3 c. milk

1 c. heavy cream

1 tbsp. butter

Salt if necessary

Freshly ground black pepper

Scrub clams and soak them in three changes of cold water to remove the sand. Steam the clams over one cup water for eight minutes until the shells open. Discard the shells and chop clams into small pieces. Strain the broth through cheese cloth to remove any sand. Boil the potatoes in salted water for 15 minutes. Fry the bacon in a saucepan until one tablespoon of fat has rendered. Remove the bacon. Fry the onion for three minutes in bacon fat. Add the strained clam broth or broth from canned clams. Simmer for five minutes.

Add chopped clams, milk, cream, butter and potatoes. Season with salt. Simmer for five minutes until potatoes are just tender. Garnish bowls with a sprinkling of freshly ground pepper and reserved bacon.

get a can of cream of wheat, some chopped potatoes, and clam meat

boil the potatoes until they are soft then add them to the wheat cook the clam and add it in and then heat your mixture on the stove top

enjoy!