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From Karen Danielson:

"Here is the recipe for the clam chowder that I promised. It was published in the July, 1987 issue of Bon Appetit, in the "Too Busy to Cook" section.  This recipe was created before the low fat diet came into vogue.  It is awesome prepared the way it was written, but I've since trimmed the fat from it and made it more 'heart-healthy'  by making a few substitutions, using fat-free Half and Half and cutting back on the melted butter."

Here's her story about one of her "Moments of Fame", and her updated recipe for:

Karen's New England Clam Chowder

5 10-3/4 oz. cans condensed cream of potato soup
6 cups fat free Half-and-Half
1 10-ounce can whole baby clams (undrained)
1 tablespoon dried minced onion
1 tablespoon dried parsley
1/2 teaspoon garlic powder
1/2 teaspoon seasoned salt
hot pepper sauce (to taste)
salt and freshly ground pepper (to taste)
2 Tbsp butter, melted
minced fresh parsley

Heat soup with Half-and-Half in heavy large saucepan over medium heat.  Add next 6 ingredients.  Season with salt and pepper. 

Reduce heat to low.  Simmer gently until thickened, stirring frequently, about 15 minutes.  Drizzle butter on top. Ladle soup into bowls. Garnish with the fresh minced parsley.

If the chowder isn't thick enough to suit, you can do one of two things:

• stir in instant potato flakes and keep adding and stirring until chowder reaches desired thickness, or,
  
  
• stir in Wondra flour, a little at a time, and continue adding and stirring until chowder reaches the desired thickness. If thickening with flour, cook an additional 2-3 minutes so no raw flour taste remains.