Many years ago I frequented a place called Ma Davis' Brown Derby in Olympia, Washington. They had a clam chowder that was made without cream or milk. The broth was made, I think, from stock, clam juice, white wine and the drippings from all the stuff that went into it: clams, bacon, potatoes, celery, onions, garlic and some other stuff I'm no doubt forgetting. It was thick and rich and utterly delicious; one of the best soups I've ever had. Is there anywhere that anyone knows in the Greater L.A. area that makes a clam chowder like that?