Easy Clam Chowder

From Cook's Country | August/September 2011

Why this recipe works:

If you’ve ever scrubbed, steamed, and shucked clams you know that it’s no quick process. And after all that work, the amount of actual clam meat is meager. For a chowder chock-full of clams, we’d have to rethink the process. We made a quick clam stock for cooking the potatoes, using a… read more

If you’ve ever scrubbed, steamed, and shucked clams you know that it’s no quick process. And after all that work, the amount of actual clam meat is meager. For a chowder chock-full of clams, we’d have to rethink the process. We made a quick clam stock for cooking the potatoes, using a combination of bottled clam juice and water. Instead of adding the usual heaps of cream for body, we kept the clam flavor clear and briny by going light on the cream and tightening up the chowder with crushed saltines and a small amount of mashed potatoes.

 

less

Serves 6

If you buy frozen clams, thaw them before using. You can substitute 9 Cook’s Country Common Crackers for the saltines.

Ingredients

In My Favorites
Please Wait…
Remove Favorite
Add to custom collection