Resist the urge to add any herbs or spices other than black pepper to this chowder. New Englanders in general, and Mainers in specific, are as spare in their words as they are in their cooking. A word on the clams. I am using gaper (horseneck) clams from California because that's what I have. A real Maine chowder uses quahogs, which are the dominant clam in markets on the East Coast. Canned clams are OK, too, although not as good. Eat this chowder with cornbread -- mom calls it johnnycake -- and a salad.