1.   Slice the cooked potatoes and arrange in layers in an ovenproof dish.

2.   Add cooked potatoes.

3.   Add the cooked potatoes and flip with a spatula or metal spoon.

4.   Add the cooked potatoes, milk, wasabi paste and salt.

5.   Combine the soup base and the cooked potato cubes with their cooking liquid in a pot with the heavy cream and the chopped cilantro.

6.   Cut the cooked potatoes into narrow strips and set aside.

7.   Divide cooked potatoes among serving plates in a single layer.

8.   I could have added sliced leeks to the juices to give a fresh infusion of their aroma, or stirred in cooked potatoes, sauteed eggplant or white beans.

9.   Ladle the chowder into four soup bowls and garnish with the clams, cooked potatoes, bacon and parsley, dividing evenly among the bowls.

10.   Many birds also appreciate leftovers, like cooked potato bits, cooked oatmeal and popped popcorn.