Much like any other form of culinary creation, the best way to make clam chowder is to incorporate the use of the best ingredients along with simple preparation measures to ensure success. While there are dozens of variations on the basic clam chowder recipe, the most universally accepted as the best way to make clam chowder is to attempt a classic New England clam chowder consisting of little more than clams,bacon, potatoes, onion and a cream or milk base.

The best way to make clam chowder is to begin by placing a dozen fresh clams into a pot or large pan, covering them with water and boiling for seven  to ten minutes until the clams open. Remove the clam meat from the shell an store it in a bowl temporarily in the refrigerator. The make the best clam chowder base, take the water that the clams boiled in and strain it to remove any sediment, and place it into a clean pot.

The next step in the best way to make clam chowder is to cook 4 strips of bacon. After the bacon is cooked remove it from the pan and cook 1/ 2 of a large onion that has been diced in the grease until golden brown, and crumble the bacon into small bits into the pan of onions. Dice 1 one pound of potatoes into small cubes and placed them into your clam chowder base to cook until they are soft. The the best way to make clam chowder is to next add the bacon and onion to the potatoes along with a few spoons of bacon grease, than add a small amount or oregano, celery salt, black pepper and several slices of butter.  After 10 minutes, remove the pot from the heat and add a cup of heavy cream along with your clams, stir the ingredients briskly and cover and let the contents cool for another ten minutes. The clam chowder is now ready to serve, and the best part is that there are only one pot and one pan to clean.

While culinary experts may scoff at this recipe for it's simplicity, it is the best way to make clam chowder because it is easy to create, it tastes great, and clean-up is a breeze.