Updated Tuesday, September 18th, 2007
Yield: Serves 6-8
Be careful never to let the broth boil after adding clams to any chowder.
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.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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