Looked over this and that and tried to merge them. I love clam chowder and, in cooler weather, remember eating a lot of the canned variety when I was younger. Mostly I had a half bottle of clam juice leftover from this and wanted to use it; I also had a bag of Yukon Golds because I was sick of eating Russets.
Needed more clam juice (only had half a bottle) and more clams (only used two cans). I used flour and milk instead of heavy creme, but I think next time, I'll try the creme method. The flour didn't cook through so it ended up more like gravy than chowder. I wonder if going full-on fish and clam chowder is too much.
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