Was it red or white?

It was white. It was so creamy and had nice size pieces of clams.

Darn. I have a favorite Manhattan (red).

I make one like this but this sounds better with the bacon. I'd chose thyme over dill plus 1/4 tsp crushed fennel seed and a clove of garlic. 1/4 c. dry white wine is an option. And never never do I simmer clams for 45 min.! 5 min. in the hot soup is plenty.

Posted by shaun (My Page) on Mon, Jan 11, 10 at 21:16

I tried a new recipe tonight that was originally posted by gardengrl on 2/5/09:

Awesome Clam Chowder

6-7 pieces bacon, cut into small pieces
1 med onion, chopped
2 (5 ounce) cans baby clams, with juice reserved
1 bottle clam juice
5 potatoes, peeled and cubed into 2" chunks
2 (10 1/2 ounce) cans cream of celery soup
1 cup heavy cream
1 cup milk
1 1/2 Tb butter
1 tsp dried dill weed (if you don't have dill weed,
use thyme)
1 tsp pepper
Salt to taste

Add bacon to dutch oven and cook on medium heat until crispy. Add onion and cook until translucent. Add clam juice from both cans of clams plus bottle of clam juice. Add potatoes, bring to a simmer, and cover until potatoes are fork tender (about 15-20 minutes). Stir occasionally so potatoes won't stick.
Add *clams*, soup, cream, milk, dill weed and stir together. Add butter and let melt into the chowder, then add pepper. Simmer for about 30-45 minutes or until thickened. Stir occasionally and add salt to taste.

The only thing I did different was, I added some fresh garlic to this soup. This is really a delicious chowder and very easy to make.

*clams are going to toughen --- add 5 min. before done.

I've been a new England clam chowder fan over 60 yrs. The absolute best clam chowder I've ever had was at Red Robins. I can't identify the spice or whatever that gives it such a desirable flavor.

I tasted the same flavor in some fish house in Kirkland, Wa in the 90s.

I don't like dill so thyme? I don't think bacon added the flavor I'm looking for. I've been wrong before. It was easily the best I've ever had!