Cookaholics Bulletin Board

Quahogs are the classic here in Boston - they're big and not good for much use other than chowder - and they're usually inexpensive. But I actually prefer either littlenecks or cherrystones, since they tend to be more tender. Oh, and I should have added, don't get too strong a bacon - this is actually a case where a good store bought bacon works just fine, since you don't want the bacon to overpower the clams, just add a hint of smokiness.

I lived in Portland for many, many years where it seemed that every restaurant's soup du jour was clam chowder, especially on Fridays; none of it was very good.
I admit that I'm not a fan, usually the clams are tough, chewy, gritty and pretty tasteless.
I don't remember ever having a chowder that was the least memorable.
What you had sounds as if it was a whole different animal.

An update - maybe someone is out there----------------------------

Lyndsay's Boston clam chowder is FABULOUS: easy, quick, & delicious.

An update - maybe someone is out there----------------------------

Lindsay's Boston clam chowder is FABULOUS: easy, quick, & delicious.