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Chowder is a traditional American dish, served on Friday in observance of the Catholic no-meat day, or on the weekend. If you live in Maine, you go down to the shore on Sunday and pick clams. You bring these back home, and feed them corn meal and fresh water every day for a week to fatten them up, then cook them in a milk and potatoe soup for the weekend. This is why traditional clam chowder has corn meal, or sometimes corn in it. Optionally you can put in a bunch of seafood, the more kinds the better. I prefer it as seafood chowder.

This recipe is for the unfortunate among us who don't live on the North Atlantic coast, it calls for canned clams instead of fresh fattened up clams. If you live on the coast of Maine, you already have a recipe from your grandmother.

Ingredients

2	12oz cans clams
2	14oz cans chicken broth
1	12oz can condensed milk
2 cups	milk
2 cups	water
3 lbs	potatoes
1 cup	diced onion
4 strips	bacon
5 tbl	corn starch
3 lbs	various fish and shellfish. I like salmon, shrimp, scallops.

Serve with hot sour dough bread. Serves 10.