1 Review

Even frozen there's no way I was making 5 gallons of chowder, so I cut this recipe back by 3/4 & came up with almost 5 quarts, keeping 1 to eat, 1 to freeze, while farming out the other 3 to interested friends/relatives! Herbs I used included some dill weed, celery seeds & a small pinch of cayenne pepper! Maybe not quite like Grandpa's, but tasty! [Made & reviewed for one of my adopted chefs in this Spring's PAC]

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Sydney Mike April 10, 2008
Trego Family Manhattan Clam Chowder