Appears in Cook's Illustrated March/April 1998
Here is an easy clam chowder that won't separate, is economical, and has rich, full-bodied flavor and texture.
For an uncomplicated clam chowder recipe that was not too thin and watery or too thick and floury, we settled on canned clams. We chose waxy red boiling potatoes over starchy ones, which tended to disintegrate in the chowder. We found that ...