canned clams can also be the ideal ingredient to use. The velvety mouthfeel and sweet, briny taste of clam chowder isn't only achieved by the fresh version of the mollusks. A number of people ...

Stirring a small amount of lemon juice or vinegar into a can of clam chowder while it heats up, either Manhattan or New ...

Cook until clams warm through, 1-2 minutes, and turn off heat. Add parsley and season with salt and pepper to taste. Serve hot with oyster crackers.

Stir in 1 teaspoon (or to taste) reserved clam liquor. Refrigerate at least 1 hour or up to 8 hours. Garnish with hot sauce and fresh dill; serve with potato chips.

Add parsley and season to taste with salt, pepper and granulated garlic. Fold in clam meat, remove from heat and stir to heat thoroughly. When ready to serve, ladle into warm soup bowls and serve ...