Clam and Cabbage Chowder

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Clam and Cabbage Chowder

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 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.


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