Easy Clam Chowder
We had no time to prepare clams in their shells, so how would we get good clam flavor?
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 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.
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