On a weekend trip to Fort Bragg/Mendocino my wife and I did our own clam chowder tasting test. All of these were the walkaway style, styrofoam cup, slice of bread, foil, bag, etc. They ranged from very thin, barely any cream, barely any clams, to school glue thick with potatoes that had cooked so long they had no shape. In the middle of all this range, one chowder stood out. It came from the Eureka Fisheries Seafood market down at the wharf in Fort Bragg. All the right ingredients, cooked properly. They even shared their recipe with the Sacramento Bee and were willing to give copies to those that asked.
California