From Doogers Restuarant in Seaside & Cannon Beach Orygun. They have posted their receipe for clam chowder in the locations forever. I think it is one of the best receipes for clam chowder ever:

We tried Dooger's clam chowder recipe from the October 1988 Bon Appetit magazine.

Modified receipe
6 to 10 pieces of crisp bacon fried, crumbled & reserved
1 yellow onion coarse copped and fried in the bacon grease
Drain the bacon grease completely
5 peeled and diced potatoes
1 cup ( or more) half and half
1/2 cup whipping cream
(2) 6 1/2-ounce cans of chopped clams, drained (reserve juice, approx 1 cup from 2 cans)
pinch ground thyme and whole thyme
fresh ground white pepper

Cook potatoes in a bowl of water for 5 minutes in the microwave. If you can pierce a knife into the potatoes, they are done. Otherwise, cook in increments of 1 minute until the potatoes are done. In the bacon pot, add all the clams and their juices, thyme and ground white pepper. Once the soup has boiled, turned it to low and add drained potatoes, half and half and cream and crumbled bacon.


Original recipe
1 pound of boiling potatoes, peeled
1 cup ( or more) half and half
1/2 cup whipping cream
4 6 1/2-ounce cans of chopped clams, drained (reserve 3/4 cup juice)
1/4 tsp seasoned salt
pinch ground thyme
pinch of celery salt
fresh ground white pepper

Cook potatoes in a large pot of boiling salted water until knife pierces centers easily, about 25 minutes. Drain. Transfer potatoes to bowl. Mash lightly.

Scald 1 cup half/half and cream in heavy saucepan. Add potatoes, clams, 3/4 cup reserved clam juice, seasoned salt, thyme and pepper. Bring soup to simmer, stirring frequently and thinning with more half and half if desired. Ladle into soup bowls and serve.

Nummy!