Since viewing the seafood challenge thread, have a sudden hankering for some chowda'. Going to make my fav, which I feel is highly overlooked, "Manhattan". Don't care if its not traditional, there will be bacon and dill! (Or basil) I digress. Anyway, since I'm using canned, do you enthusiasts of all things clams think its necessary to add clam nectar, or will not draining the water from the can accomplish the same flavor? Also wondering if I can save a few bucks by tossing in some Motts instead of nectar and tomato being as its tomato base anyway. Sorry I keep referring to it as clam nectar-- I feel like the term "clam juice" is confusing and makes me crave a Caesar. Thanks in advance!