[greeneyes]

I like to add extra potatoes and potato broth to my clam chowder as well. Less fishy taste. I try to keep enough clams on hand to make clam chowder once a month for a year.

I also keep 6 or 8 cans of the chunky clam chowder soup on hand for a quick microwave warm up.

[trisham]

I like having a lot of cream in my clam chowder, as well as celery. Both seem to cut that “fishy” taste. Once the weather turns reliably warm and the tomatoes start to ripen, we often have gazpacho. I love soups and chowders.