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ISO: New England Clam Chowder

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Does anyone have a recipe for a thick, and somewhat spicy, New England Clam Chowder?

I'm from New England and have sampled many chowders, however, most New England Clam Chowders are not thickened and most are rather bland.

When I moved to Maryland I sampled the chowder at Fegan's Restaurant and I was hooked. The chowder was quite thick and highly seasoned. Fegan's has now closed and I've been suffering from withdrawal.

Can anyone help?

MsgID: 0025632
Shared by: Nancy/Maryland
Board: Cooking Club at Recipelink.com
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