Vinnie's Clam and Tog Chowda'

[ALS Mako]

-2 tog racks (no head, gills, fins or skin, JUST BONES and any extra meat)

"no head"- that's what i get from the wife. i always make stock with the heads. there is alot of good meat in it (cheeks and colar) that you can pick through and add back into the finished chowda. just a suggestion, not knocking your recipe.