Boston Clam Chowder

Preparation info
  • Serves


    as a Main Course
    • Difficulty


Appears in
The Clay-Pot Cookbook

By Georgia Sales

Published 1974

  • About


  • 2 dozen clams in the shells or 3 seven-ounce cans diced clams plus 1 can</


Presoak a clay pot, top and bottom, in water for 15 minutes.

Scrub the clams in their shells under cold running water, then place in a covered saucepan with 1 cup of the water and the crushed garlic. Heat slowly until the clams open, then remove from the pan and discard the shells. Coarsely cho