Photo of: New England Clam Chowder

New England Clam Chowder

Submitted by: Rosann Mcwherter 
'While vacationing in the New England states, we enjoyed a delicious clam chowder,' recalls Rosann McWherter of Dublin, California. 'When I go home, I wanted to savor the same flavor in the least amount of time. That's how this shortcut was born.' 

Clam Chowder

Submitted by: Kathleen Buenemann 
'I tried for years to re-create a popular clam chowder from a local restaurant,' recalls Kathleen Buenemann of New Haven, Missouri. 'Then I met the cook and got the recipe. I couldn't believe how simple it was to prepare this rich, creamy and filling soup.' 

Photo of: Microwave Clam Chowder

Microwave Clam Chowder

Submitted by: Mary Jane Cantrell 
From Turlock, California, Mary Jane Cantrell contends, 'This tastes as good as chowder served at restaurants on Fisherman's Wharf in San Francisco.' 

Photo of: Quick Clam Chowder

Quick Clam Chowder

Submitted by: Lew Sweet 
So easy but so delicious. 

Wilma's Clam Chowder

Submitted by: Wilma Scott 
A chunky, delicious chowder with a back-east taste. 

Allana's Zesty Red Clam Chowder

Submitted by: Allana 
A rich red clam chowder with a spicy kick and plenty of vegetables. 

Photo of: Classic Clam Chowder

Classic Clam Chowder

Submitted by: USA WEEKEND columnist Pam Anderson 
Give leftover mashed potatoes a second life: Make a pot of clam chowder. 

Photo of: Quick and Easy Clam Chowder

Quick and Easy Clam Chowder

Submitted by: Deena 
The best ever clam chowder you have ever tasted, and it is easy and fast. You will pass this recipe along to your family and friends. If you like more clams you can always add more. Sometimes I will also cube potatoes and throw them in. 

Clam Chowder III

Submitted by: BABYBLUEUT 
This New England style clam chowder features potatoes, celery, onion and garlic and is thickened with flour, butter and half-and-half. 

New England Clam Chowder III

Submitted by: TONY30 
A huge batch of chowder made with chicken broth, cream and clams is seasoned with thyme and thickened with a roux. 
 
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