Appears in Cook's Illustrated March/April 1998, America's Test Kitchen TV
Here is an easy clam chowder that won't separate, is economical, and has rich, full-bodied flavor and texture.
For the ultimate clam chowder recipe that was not too thin and watery or too thick and floury, we settled on medium-size littlenecks or small cherrystones. We chose waxy red boiling potatoes over starchy ones, which tended to disintegrate i...