If you are making a large amount for home or making it for a restaurant. I would recommend Steve Connoly Seafood out of Boston for fresh chopped raw clam meat. We use a gallon every other week and it makes great chowder.
The other important ingredient is the pork (salt pork or bacon ) we use bacon that I cure and smoke myself. I prefer a thinner chowder so we only slightly thicken ours with a little roux and then finish with heavy cream and half/half from a local dairy. |