Quick Pantry Clam Chowder
Appears in Cook's Illustrated March/April 1998
WHY THIS RECIPE WORKS
For an uncomplicated clam chowder recipe that was not too thin and watery or too thick and floury, we settled on canned clams. We chose waxy red boiling potatoes over starchy ones, which tended to disintegrate in the chowder. We found that ...