Clam (or Mussel) Chowder
Photo: Jim Henkens
PUBLISHED March 15, 2025
Since seafood brings the briny character of the ocean to the pot—and there are lots of vegetables here too—all you need is water, not stock, to make this soup. Fish or chicken stock will change the flavor to be less like the ocean; that may be what you want. For a more elegant presentation, fish the clams or mussels out of the pot before serving, discard the shells, and return the seafood to the chowder.
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