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Potato Clam Chowder
I ran across this recipe in one of my antique cookbooks. It's a timeless classic I like to prepare for friends and family throughout the year, but especially during the holidays. —Betty Ann Morgan, Upper Marlboro, Maryland
Reviews
iT'S GOOD, AND BEST SERVED WITH LOBSTER ;))) BUT DO UNDERSTAND THERE ARE TWO TYPES OF CLAMS: 'SOFTSHELL = IPSWICH CLAMS, AND 'HARD SHELL = 'QUAHOGS', IN CLAM-HAPPY RHODE ISLEND !! wE PREFER THE QUAHOGS ...(SOMETIMES CALLED 'CHERRY STONES' WHEN SMALL) .. ROAST CHICKEN ALSO GOES WELL WITH THESE, AND LOBSTER, FOR A 'CLAM BAKE MEAL'
Linda the recipe calls for 2 cups of 2% milk
I don't see milk in the ingredients but the directions say "add milk".
I used chicken stock instead of water, when I make it again I will probably use more clam juice instead of the water. Also, I used more clams, 17oz, it was delicious.
A
Love lobbster,cheese and seafood-uncle had seafood business way back in 1979 moreover its from new england a place I would love to visit when I get a chance to visit the U.S which definitely may in 5 years time -till that time can always see lovely recipies and dream about lovely things-cant I ????