Clam and Cabbage Chowder

By Yankee Magazine

Sep 18 2007

Be careful never to let the broth boil after adding clams to any chowder.


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 Sauté 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.