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Clam and Cabbage Chowder

Clam and Cabbage Chowder
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Yield: Serves 6-8

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

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  • 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


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

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