By: EatingWell User
More cream. Forget the low fat milk- cut back on the cholesterol some where else but not on a good chowder. If guilty, use half and half. Steam real clams in minimum water, chop, and use it instead of store bought juice, Never canned clams - they are tasteless. Mince real garlic (and notelephant garlic, it's lousy) never garlic powder. Some butter helps too. No flour, thicken with corn starch. Add any salt and pepper at serving. AND THE REAL SECRET is to let the chowder sit overnight in the fridge so the flavors get to know each other.