Drain most of the grease and add the scallions, nicely chopped, and saute them a bit. Add the clam juice, then throw in some basil leaves and Cajun spices. Add white pepper to taste. Add the raw potatoes, cut into half inch chunks, and the clams, and let simmer for an hour. Stir in the heavy cream and simmer for another hour.
Clam chowder tastes best if prepared a day or a few hours ahead of time.
They are a great source for fishing locations.