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Creamy Seafood Pasta
Southwest Potato Corn Chowder (Cooking for Two)
Baked Clam Dip with Crusty French Bread Dippers
New England Clam Chowder
This favorite chowder from colonial days is a white chowder made with milk or cream.
1 pint shucked fresh clams with their liquid can be substituted for the canned clams. Chop clams and stir in with the potato in step 3.
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