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Help! Canned Clam Chowder

Glenn J Aug 18, 2006 05:09 PM

What can I add to make it better (other than chopped clams)?

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  1. v
    Val RE: Glenn J Aug 18, 2006 05:09 PM

    White or red? If it's red, maybe some fresh thyme and/or additional bay leaf, even a little chopped cooked bacon.

    1. g
      Glenn J RE: Glenn J Aug 18, 2006 05:16 PM


      1. monkeyrotica RE: Glenn J Aug 18, 2006 05:20 PM

        If it's the condensed kind, add heavy cream and whole milk in equal parts. Tablespoon of butter would help some. If you're fat averse, add some chicken or seafood stock. You can also thicken it by adding grated potato (white, not the waxy kind). Makes it more of a stew.

        I take mine with a dash of Tabasco. Makes it a little pink and I'd probly get shot in New England but I'm not there so nya-nya-nya.

        1. c
          cookinuptop RE: Glenn J Aug 18, 2006 05:21 PM

          If it's condensed, use 1/2 and 1/2 instead of milk. Some chopped bacon. I like to add a dash or two of Worcestershire, but that can get you kicked out of New England.

          1. c
            cheryl_h RE: Glenn J Aug 18, 2006 05:31 PM

            How about adding fresh or frozen fish? To me the clams in canned clam chowder have very little flavor. Adding fish or clams would at least make it taste like it came from the sea.

            1. JMF RE: Glenn J Aug 18, 2006 05:35 PM

              Butter, black pepper, cayenne, and bacon lardons.

              1. b
                Bostonbob3 RE: Glenn J Aug 18, 2006 06:41 PM

                Ya know, Legal Seafoods here in Boston will send their chowder to you. Actually they'll send a lot of their stuff to you.


                I personally find their chowder to be a little too thick, but lots of people here absolutely love it. And it's definitely better than nasty canned chowder.

                1 Reply
                1. re: Bostonbob3
                  coll RE: Bostonbob3 Aug 19, 2006 11:22 AM

                  If your chowder's too thick, thin it with clam juice.

                2. s
                  sheiladeedee RE: Glenn J Aug 18, 2006 09:48 PM

                  If you don't care about authenticity, you could add some crumpled bacon, butter, chives or scallions chopped, and if you have thinned it with heavy cream and heated it thoroughly, a squeeze of lemon juice. I would add the chopped canned clams with their juice, too. Most of the canned chowders do have potato in them already.

                  1. p
                    phoenikia RE: Glenn J Aug 18, 2006 09:50 PM

                    a splash of sherry and some crumbled dried rosemary...

                    1. prunefeet RE: Glenn J Aug 19, 2006 02:44 AM

                      Oddly butter and black pepper do wonders. But it depends on what brand you are starting with. I find that doxsee is really good, if it still exists. But try the butter and black pepper (and salt if necessary).

                      1. j
                        JudiAU RE: Glenn J Aug 19, 2006 03:12 AM

                        Why not combine the suggested additions (milk, cream, bacon, clams, and black pepper) add some potatoes and skip the library paste altogether?

                        1 Reply
                        1. re: JudiAU
                          sheiladeedee RE: JudiAU Aug 19, 2006 09:09 AM

                          Corn! how could I forget corn?

                        2. toodie jane RE: Glenn J Aug 21, 2006 05:15 PM

                          Daisy would say add some sofrito!

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