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This isn't from TGIF but from another restaurant famous for their Clam Chowder...

CliffHouse ClamChowder-

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.

CLAM CHOWDER

Can be prepared in 45 minutes or less.

1 slice of lean bacon, chopped

1 small onion, chopped fine

1 rib of celery, chopped fine

1 tablespoon unsalted butter

1 1/2 cups milk

a 10-ounce can whole baby clams including the liquor or two 6 1/2-ounce cans minced clams including the liquor

1/2 pound potatoes

1/4 cup chopped scallion greens

In a heavy saucepan cook the bacon, the onion, and the celery in the butter over moderately low heat, stirring, until the celery is softened, add the milk, the clams with the liquor, and the potatoes, peeled and cut into 1/2-inch pieces, and simmer the chowder, stirring occasionally, for 15 minutes, or until the potatoes are very tender. Stir in the scallion greens and salt and pepper to taste.

Makes about 4 cups, serving 2.

You need to eat at finer establishments. TGIF has good food? Yuch. Try these recipes for the clam chowders at Lundy's, a four star seafood restaurant.

http://www.hungrybrowser.com/phaedrus/m0121W04.htm

sorry, wished I had it as well. So far, the best clam chowder I had was when I sat by the Fisherman's Wharf, having my clam chowder in a bread bowl in S.Fran. !! Unforgettable .... Well, remember the saying tho "one man's meat is another's poison"

i found the recipe in the dumpster out back!

1-can cream of mushroom

1-can clams with juice

salt,pepper,and a bit of paprika !

potato,onion and garlic!

saute -cooked potatos with theonion,and garlic

season with the spices

add the clams and soup

bring to med boil

add milk as you heat to the thickness of the soup you like .

(actually i did'nt find this -it's just a copy-kat i make!

no chowder for u! cause clams have feelings too!... actually... they don't have central nervousness...

sorry... i had to... it's a good song... no-fx...