Made with a hard-shelled,thick shelled American clam. We can dig for these in the salt pond near our home. The shell is not as soft as the clam sold in the can commercially. I learned to make this in the New England style,and I prefer the stronger shell-fish flavor, and I use all the natural liquor from the quahogs,saved when the quahogs are opened. I buy them fresh at Larsen's Fish Market,usually a quart of the opened quahogs with their liquor. They are then ground in a meat grinder or chopped up well. I use the liquor in the chowder broth, adding the meat of the clams later.
1This is simmered so that you don't toughen the meat of the Quahogs, and a bowlful topped with a little browned salt pork on top, and with chowder crackers to put in it is the way we love it.
2Some people prefer a really thick chowder,IF SO,make a roux of flour,butter and water, and add to the vegetables when they're done; and the more potatoes you add the thicker it becomes. When it is refrigerated and reheated all the flavors are improved. Some say CHOWDAH, I say chowder. Oh add a little fresh ground black pepper too. It's delicious!