Clam Chowder
Does anyone have a really really thick clam chowder recipe? I know I can search online, but figured I'd ask all you fine folk here. Can you image, I live in New England but never made it?! Thanks! Agnes
Forum Discussion
- I too want to know the thickener, s.v.p.
:C Dog Folks wrote:
To be "clam chowder" it HAS to be white.
To be "New England" clam chowder it has to be white. ;)- I wish I had the recipe for BJ's Clam Chowder!!!
- To be "clam chowder" it HAS to be white.
- Agnes,
My first preference (when available) is to dig the clams, purge them overnight and then make FRESH clam chowder using the great recipe from 'Ivars of Seattle'!!
BUT...usually when camping, that option is not available and the best quick & easy clam chowder is a can of clams and a can of Campbells Potato Soup - dilute the soup with milk, heat, dump in the clams with their water, heat more and eat!! - Lessee, red or white? How do I choose? I like both too much.:B
- Ooops, you're right, I should have specified... white (not a fan of the red). Agnes
- True but it's more fun to see others respond to a question.
- Do you want cream based (white) or tomato based(red)? Different folks have different preferences.
