6 Cups
Loraine and I like our New England clam chowder to be really thick and creamy. We are sure that most people in New England would say that this is not real New England clam chowder and we really don't care. We like it.
We use tinned yellow clams, because it is difficult to get fresh clams that are really fresh
if you know what we mean.
This soup can be made in about 30 minutes from start to finish. We have doubled the recipe for guests and made it the day before and it tasted as if it had just been freshly made.
Ingredients
Directions
This soup can be prepared 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to simmer before serving.