New England Clam Chowder. This is amazing! I didn't use the extra clam juice it calls for just what was in the clams and it was plenty, anymore and I'm afraid it would taste to fishy. Taste just like what we are in WA last week.
Channel New England with this rich and warming one-pot clam chowder. If fresh clams are unavailable (or you're running short on time), substitute two 10-ounce cans of baby clams and 6 cups of bottled clam juice. This is part of BA's Best, a collection of our essential recipes.
The Best Clam Chowder. This is a basic New England clam chowder, though with leeks used in place of the traditional onions, and a splash of wine to add a floral note. Also: thyme. Very continental! It is shockingly delicious and deserves its title as best. ♥ The New York Times