Does anyone have a good recipe for a seafood chowder?

I'm looking for the World's Best Clam Chowder Recipe. Anyone have something they feel tops all others?

• I don't want just a link to a clam chowder recipe, I can do that. I'm looking for tried and true recipes from clam chowder aficionados. People who search all summer for the best. I can't imagine going to the ocean without trying a little at every restaurant we stop in. Personally I think I may have the best recipe but I'd like to give yours a try.

• Answer:

  Well I dont have one that is the best of all, but I have several that I consider the best, which I would like to share with you. HOpe you like them as much as I do. CLAM CHOWDER FROM THE CLIFF HOUSE IN MAINE. INGREDIENTS: 1 slice hickory-smoked bacon, minced 1/2 teaspoon butter 1 cup onion, minced 1 medium garlic clove, minced 1 teaspoon The Cliff House Spice Blend (see below) 1 tablespoon all-purpose flour 1 can clams (6-1/2 ounces) 1 cup bottled clam juice 1-1/2 cups Half and Half 1/4 teaspoon white pepper 2 medium potatoes, boiled, peeled and diced PREPARATION: To Create The Cliff House Spice Blend, blend 4 tsps oregano, 4 tsps dried parsley, 2 tsps marjoram, 2 tsps dill, 4 tsps thyme, 4 tsps basil, 1 tsp sage, 4 tsps rosemary, 2 tsps tarragon, 1 tablespoon all-purpose flour, crushing in a mortar if possible. Store in a resealable plastic bag to refrigerate. In a heavy-bottomed, 4-pint soup kettle, sauté bacon, butter, onion, garlic and The Cliff House Spice Blend over low heat. Do not allow to brown. Drain clams and set aside, reserving the juice. Slowly stir the flour and clam juices in the sauté mixture. Bring to a boil; reduce heat. Add Half and Half and simmer 20 minutes. Add white pepper, potatoes and clams. Heat to serving temperature. Do not allow to boil, as this toughens the clams. Serve at once with crackers and warm cornbread. BOSTON CLAM CHOWDER 2 bunches celery, chopped 1 1/2 pounds onions, chopped 6 pounds red potatoes, diced 6 32-oz. cans clams with juice 3 T dried thyme 1 T dried oregano 2 T dried basil 1 cup fish bouillon 2 T white pepper 3 pounds butter 6 cups flour 6 cloves garlic 1 gallon 2% milk (for a richer chowder you can use half and half) Combine celery, onions, potatoes, clams, thyme, oregano, basil, bouillon, and pepper; cook 30-45 minutes until vegetables and potatoes are soft. Melt butter and add flour and garlic, stir constantly until slightly brown. Combine with vegetable mixture and add milk. Stir well and cook for 10 minutes. SWEET POTATOE CHOWDER Chowder Base: 2 tablespoons unsalted butter 1/2 medium Spanish onion, coarsely chopped 2 cloves garlic, coarsely chopped 2 medium sweet potatoes, roasted, peeled and pureed (with a ricer or food processor)*see Cook's Note Salt and freshly ground black pepper 1/2 cup dry white wine 2 to 3 cups bottled or canned clam juice To Finish: 1 tablespoon unsalted butter 1 medium sweet potato, peeled and cut into small dice 1 teaspoon sugar Salt and freshly ground black pepper 4 slices slab apple wood smoked bacon, cut into small dice 1 cup dry white wine 12 fresh littleneck clams, scrubbed Sweet potato chowder base 2 teaspoons honey 1/3 cup coarsely chopped fresh clams (steamers or cherrystone) 1/4 cup heavy cream 1 tablespoon finely chopped fresh tarragon leaves Cook's note: to roast sweet potatoes, preheat an oven to 375 degrees F. Roast the potatoes for 45 minutes to 1 hour, or until soft. Chowder Base: Heat the butter in a medium saucepan or Dutch oven over medium heat. Add the onions and garlic and cook until soft. Stir in the sweet potato puree and salt and pepper and cook until the puree is slightly thickened (you are making a sort of sweet potato roux). Increase the heat to high, add the wine and cook until completely reduced. Add the clam juice and cook for 15 to 20 minutes, stirring occasionally. If the mixture appears to be too thick, thin with a little extra clam juice or water, season with salt and pepper. Strain the mixture into a bowl and return to the pan. To Finish: Heat the butter in a small saute pan over medium high heat. Add the potatoes and cook until golden brown and caramelized. When the potatoes are almost cooked through, sprinkle with the sugar and toss until the sugar is dissolved and the potatoes are cooked through. Remove with a slotted spoon to a plate lined with paper towels. Heat a pan over medium heat, add the bacon and cook until golden brown and crisp. Remove with a slotted spoon to a plate lined with paper towels. Bring wine to a boil in a medium saucepan, add the clams, cover and cook until all clams open, discarding any that do not, about 4 to 5 minutes. Remove the clams with a slotted spoon and place in a bowl. Bring sweet potato chowder base to a simmer. Add the cooked bacon, sweet potatoes and honey and cook for 1 minute. Add the chopped clams and cook for 2 minutes. Add the heavy cream and cook an additional minute or until just heated through. Ladle into bowls and garnish each bowl with 3 clams in the shell and a sprinkling of fresh tarragon. Serve immediately. MANHATTAN STYLE CLAM CHOWDER 4 slices double smoked bacon, chopped 6 cloves garlic, minced 1/2 lemon, juiced 1 dozen quahogs or chowder clams, scrubbed and soaked to remove dirt 1/2 cup white wine 3 tablespoons butter 1 large onion, roughly chopped 2 stalks celery, roughly chopped 1 link chorizo, sliced into 1/2-inch rounds 1 tablespoon all-purpose flour 8 medium tomatoes, seeded and pureed 1 tablespoon sugar 1 tablespoon red pepper flakes 2 sprigs fresh thyme 1/2 bunch fresh parsley, leaves chopped Sea salt and freshly ground black pepper 2 dozen littleneck clams, scrubbed and soaked to remove dirt In a large pot, cook the bacon over medium heat until the fat is rendered and the meat beginning to crisp, about 8 minutes. Using a slotted spoon, remove the bacon from the pot and reserve. Add one-third of the garlic and the lemon juice to the bacon drippings and cook until the garlic is fragrant, 2 to 3 minutes. Add the quahogs, 2 1/2 cups water and the wine and bring to a simmer. Cover the pot and steam the clams until they open, about 10 minutes. Remove the clams from the pot. Strain the broth and reserve. Take the clams from their shells, chop them and set aside. Meanwhile, melt the butter in a large saucepot over a medium flame. Add the onion, celery, remaining garlic, and chorizo and cook until the onion is translucent, 4 to 5 minutes. Stir the flour into the pot. Cook the onion and flour mixture for several minutes then add the clam broth and bring to a simmer, stirring until smooth. Add the tomatoes and sugar, stir well to incorporate, then toss in the pepper flakes, thyme, and parsley. Season with sea salt and freshly ground black pepper. Cover and cook at a low simmer until the broth is flavorful, 20 to 30 minutes. Ten minutes before serving, add the littleneck clams and bacon to the soup. Cover and steam until the clams open, about 8 minutes. Add the reserved chopped clams. Stir well, season again, if needed, with sea salt and freshly ground black pepper, and serve immediately.