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In Search of Clam Chowder recipe (like Hog Island Oyster)

Jason in SF | Dec 8, 200506:28 PM


I am quite happy as I got a couple pound of live mahogany clams from the market for 2.99 a pound today ... I'd like to make the bacony not-too-thick clam chowder like the one you can get from Hog Island in SF, but I'm not sure where to begin. Can anyone lend me some advice on how to make a bacony not-too-thick and not-too-potato-y clam chowder with whole live clams?



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