CHARLESTON, W.Va. -- I know summer usually isn't the time for soups and stews, but I had a chance to make this swimsuit-friendly clam chowder recipe during last summer's beach vacation.
We were at the ocean and, theoretically, it would have been ideal to have a volunteer clammer, but no one had to go digging around at dawn's early light. I took advantage of the little convenient can on the shelf.
The family chowderheads appreciated it, both for the delectable taste and for the fact it makes a small amount, in case you are the lone chowder lover in your household.
Switching from clams to corn will transform into a fine corn chowder, if corn would please more palates. I would suggest fresh corn cut off the cob, when possible, but frozen is great, too. Probably one small ear (or 1 cup corn) will do it.
Remember, if making corn chowder, the clam recipe calls for the clam juice from the can. In that case, increase the amount of chicken broth by 1/2 cup to account for the clam liquid.
Makes 3 cups.
1 6-ounce can chopped or minced clams
1 cup chicken broth
1 medium potato, peeled, cubed in small dice (about 1 cup)
1/2 cup chopped celery
1/4 cup chopped onion