Easy Clam Chowder
Appears in Cook's Country August/September 2011
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...