Return to Content

Clam and Cabbage Chowder

Clam and Cabbage Chowder
0 votes, 0.00 avg. rating (0% score)
by

Yield: Serves 6-8

Be careful never to let the broth boil after adding clams to any chowder.

Ingredients:

  • 4 tablespoons butter
  • 1 head cabbage, cored and cut into 1-inch cubes
  • 1 cup clam stock (or 1/2 cup bottled clam juice and 1/2 cup water)
  • 1 cup shucked clams
  • 5 cups milk
  • Salt and pepper to taste

Instructions:

Melt butter in soup kettle and Sauté cabbage, stirring gently, over low heat until wilted. Add stock, bring to a boil, reduce heat and simmer 25 minutes, partially covered. (Add additional stock or water if necessary.) Add clams and milk to kettle, stir, season with salt and pepper, and heat thoroughly.

Updated Tuesday, September 18th, 2007
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Summer Off the Beaten Path

  • 12 Best Places to Picinic
  • Acadian Pride in Northern Maine
  • Saying Goodbye to a Summer Home
  • Hidden Gems in the Upper CT Valley
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

fall-eguide-2014-600x350