Henry Rifle Forums

several years ago while we were in Maine we had some of the best and the very worst New England Clam Chowder that we have ever tasted .... from that we began a process which allows us to fix some truly outstanding clam chowder .... I guess I do need to clarify one minor point, the homemade part is absolutely true in that we make it at home and while in our home away from home .... as some folks read on they may not believe that "outstanding" may have been a bit of an exaggeration but I assure you that it is very accurate .... with the exception of some milk, all of the ingredients are shown in the first picture .... to prepare it, drain the cans of diced potatoes, shrimp, and mushrooms .... empty all cans into a pot and add enough milk to get the consistency you like .... Maureen uses about one soup can and a half .... cook over low heat until thoroughly warm

a couple of notes :

shrimp and mushrooms aren't commonly found in New England Clam Chowder but we like them .... they could easily be left our for anyone who doesn't

the real beauty of this recipe is the cans components can be bought at any time and kept until you want them .... great for traveling, doesn't take long to put on the table

leftover can be kept in the frig for several days, wouldn't recommend freezing

Jim

Looks good I will have to give this a try.

Ditto. I love hearty soups. Thanks Jim.

Yummy!!!!!!!!!!!!!!

Looks good but being single it would be way too many servings for me. I like Campbell's Old Bay seasoned Clam Chowder and will sometimes add some extra clams, will have to try it with some mushrooms.

Another favorite soup of mine is Progresso Creamy Mushroom with some extra mushrooms and a handful of fresh wild caught Patagonian shrimp which my local Fred Myers often has. Expensive but so much better than farm raised shrimp.

Looks mighty good Jim! I love New England style clam chowder.
I also love oyster stew which I make on occasion.