The original version of this creamy scallop chowder called for 6 cups of heavy cream, said Kathy Kitchens Downie, R.D., in Cooking Light. The result was a velvety, assertive, broth, but one with too ...
The following clam chowder recipe comes from that cookbook. It is the same recipe that won Boston magazine’s best clam chowder honor in 2010 and 2011. In more ways than one, it takes a lot of clams to ...
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