RE: Best Clam Chowder Ever
I have read many debates about what is or isn't good Chowder...Manhattan (red), Rhode Island(Clear), or New England(Cream/milk).
My personal preference is for the thick, creamy, New England Style, Heavy with Large Clam pieces or better, whole Clams. ANyother additions, potato, celery, Bacon pieces, or any other veggie are strictly an option. To be good it should come to the table steaming hot, with swirls of melted butter around the surface. I'll salt and pepper it to taste at the table thank you.
When I say heavy with the clams, I think an equal volume of clams to creamy-base is about right. If you must add the potato in the cooking, keep the volume of clams at 50% and use the other half for everything else.