I'm pretty picky about clam chowder. First of all, it should taste like clams, as if the juices from the bivalves have really contributed something. The broth should be at least as clammy as it is creamy, and it should never be gluey or pasty. There should be tender pieces of clams, too, and the whole thing needs to be seasoned properly. Suffice it to say, I'm often disappointed. But this unassuming little cup on the Oregon coast impressed us.