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Be careful never to let the broth boil after adding clams to any chowder.
Yield: Serves 6-8
- 4 tablespoons butter
- 1 head cabbage, cored and cut into 1-inch cubes
- 1 cup clam stock (or 1/2 cup bottled clam juice and 1/2 cup water)
- 1 cup shucked clams
- 5 cups milk
- Salt and pepper to taste
Melt butter in soup kettle and Saute cabbage, stirring gently, over low heat until wilted. Add stock, bring to a boil, reduce heat and simmer 25 minutes, partially covered. (Add additional stock or water if necessary.) Add clams and milk to kettle, stir, season with salt and pepper, and heat thoroughly.
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