I used more potatoes, some of which I mashed up to make the broth creamier. I used half-n-half instead of whipping cream. I added two cans of chopped clams with their broth and used only two bottles of clam juice. The Snook is still cooking, but it smells delicious.
I think the keys are: bacon and saffron.
Enjoy!
*we ate it...and it was not only the best chowder I ever made, it was the best chowder we've ever had!!*
