It’s time to build another batch of chowder, but before we get to a recipe, we have some wonderful input from Forum cooks.

Linda Bresee of Snohomish starts us off. “I grew up in Grays Harbor,” she says. “The ingredients Elaine V. Herzog listed for her Grayland mom’s and aunt’s clam chowder were likely the standard ingredients for most Grays Harbor households. They are exactly the same ingredients used by my family.

“Measurements or portions were left up to the cook, but the “secret’ ingredient likely was the use of condensed milk, which might be the difference she is looking for. In the 1940s and 1950s, I remember cans of condensed milk always out for coffee, so it was quite likely the milk of choice for many cooking projects in that area. I think the ratio was one can of milk to an equal amount of water. The portions of the other ingredients were never measured, just tossed in.”

Next, Ruth Molchan of Edmonds tells us, “My Norwegian mother used canned milk in her clam chowder.”

And last but not least, we hear from Lynnwood cook Ginny Cordts, “My mom and grandmother have made a chowder for years that is similar to the one Elaine V. Herzog is asking about.

“The recipe uses the same ingredients as stated in your article. We saute the bacon and onion together first. Then we add the clams, potatoes, and evaporated and regular milk together. Then we cook it until the potatoes are done and everything has boiled. We add salt and pepper later. The chowder turns out thin and not thick like some. No other ingredients are added. We have this chowder every year on Christmas Eve. It is delicious!!! Hope this helps and is similar to the recipe that Elaine wants.”

Now for the last of the “white” clam chowder possibilities. It comes to us courtesy of Marlys Longsdorf of Everett, who says, “I found this in a cookbook of recipes from around Everett. It sounds pretty close to the recipe Elaine Herzog is looking for. The only thing I would add is a bay leaf.”

Before we get to that, though, we have this letter from Nancy Thurmond of Everett. “Enjoyed your clam chowder recipes,” she writes. “But my husband prefers the Manhattan clam chowder, red rather than white. Just in case any of your readers are like him, here is the recipe I use and we both enjoy.”

GTE employee’s clam chowder

1can (61/2 ounces) minced clams

1/4cup chopped onion

2tablespoons butter or margarine

1cup diced potato

2cups milk

Salt and pepper

Drain clams; save juice. Cook onion in butter or margarine. Add potatoes and reserved clam juice and cook until tender. Add clams and milk. Heat and season to taste with salt and pepper. Do not boil.

Manhattan clam chowder

2cans (61/2 ounces each) clams

Water

3slices bacon, cut up

1cup chopped celery

1cup chopped onion

1can (16 ounces) tomatoes, undrained, cut up

2medium potatoes, peeled and chopped

1/2cup finely chopped carrots

1teaspoon salt

1/2teaspoon dried thyme, crushed

1/8teaspoon (or more, to taste) pepper

Drain clams, reserving liquid. Add enough water to reserved liquid to measure 3 cups; set aside. In large saucepan, partially cook bacon. Add celery and onion and cook and stir until vegetables are tender. Stir in clam-water mixture, undrained tomatoes, potatoes, carrots, salt, thyme and pepper. Cover and simmer 30 to 35 minutes. Mash veggies slightly to thicken. Add clams and heat through.

The next Forum will appear in Wednesday’s Food section.