But the word "chowder" can be applied, too, to vegetable or meat mixtures made with milk and eaten with crackers like any filling stew. Many are the variations of fish, clam, corn or ham chowders that have been handed down from generation to generation of country folks.
To make, add water to reserved clam liquor to make 1 cup liquid. Combine this and 2 cups sieved canned tomatoes with other ingredients. Add salt and pepper to taste and tomato juice or water if thinner soup is desired. Simmer 10 minutes, until clams are cooked and chowder hot, but not boiling. Serve hot with soda crackers.
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