I made this for my family last year during Lent, and I am doing so again tonight. It is essentially jazzing up and spreading out canned clam chowder--that's why it's quick and easy. This method also allows you lots of options for controlling the fat, calories, sodium, and/or additives content, something that neither a traditional cooking method NOR straight-up canned soup doesn't do. I start with a quart of fat-free half-and-half and a pint of cream and work with that. it's great. we also add potatoes for a chunkier texture and fuller meal. Oh, and as other posters noted, DO ADD WINE. or sherry. Something that's already open and in the fridge, even. It really brings the flavor up a notch.
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I made this for my family last year during Lent, and I am doing so again tonight. It is...