In the Pacific Northwest, we dig our own razor clams and I grind them for the chowder! Since these aren't readily available, the canned clams are perfectly acceptable. —Sandy Larson, Port Angeles, Washington
"I tried for years to re-create a popular clam chowder from a local restaurant," recalls Kathleen Buenemann of New Haven, Missouri. "Then I met the cook and got the recipe. I couldn't believe how simple it was to prepare this rich, creamy and filling soup."