Here's the second favorite for the versatile little creatures:
Boil up a bunch of peeled potato's, don't boil them to mash potato soft, just soften them up. Bring'em out of the water and place in COLD water, and then chop to bite size. Set aside.
Soften up oh say 2 cups of chopped celery, one full bunch of green onions greens and all, 2 cups or maybe less of shredded carrots, soften them up in a stick of butter. Probably 10 to 15 minutes.
Pour in a quart to half gallon of milk right into your vegies, add one good sized cup of cooking white wine, and now add the potato's. Add a shake or two or three of Cholula hot sauce, add maybe two tablespoons of pepper, and salt to taste. Bring to a SLOW SLOW boil, be careful or the milk will burn for a few minutes then turn down to simmer.
Sorry, prior to all the above, boil up 100 or so dads in Zats, clean, and get your mound of meat. It's really hard to stay out of them. Again, warm the meat in a little bit of oil and and fresh garlic.
Add the dads to each bowl of chowder, NOT TO THE POT, if you put them in too far before serving, they can rubber up on ya. Just prior to serving.
You can thicken the chowder by adding a bit of Wondra Flour toward the end of the boil.
I know this sounds simplistic, but people rave over the stuff. Serve with some oyster crackers. Basically, it's clam chowder but made with dads. I've yet to have one person turn their nose up at the stuff, in fact, I bet you can't make enough of it.
If you really want to fancy it up, put the chowder in an oven safe bowl, set your dads right on top but do not stir in, then cover with a white cheese, broil the beegbies out of it, then serve.
The white wine is the key. Make it a few times and adjust to your liking.