Russ Parsons' Clam Chowder

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Russ Parsons is the editor of the LA Times' food section.  In their test kitchen, they made clam chowder.  Here's a recipe.  Original American clam chowders were thickened with ship's biscuits instead of potatoes and used salt pork.  In today's clam chowder, you'll inevitably find clams, cream and potatoes.