I have half and half and fish stock to use, thinking of making a big pot of clam chowder this weekend. I have several recipes, do people have favorites among those in Cook's Illustrated's New Best Recipe, The Gourmet Cookbook and Mark Bittman's Minimalist Cooks at Home?
Eat Your Books tells me I also have clam chowder recipes in The New Basics, Eating Well's Comfort Foods and The Secrets of Success, Michael Bauer's compilation of recipes from San Francisco restaurants.
Would love your input on your favorite recipe, or pointers on heavy cream versus half and half, etc.
Thanks and happy Thanksgiving!