Snow's Wild Caught Chopped Ocean Clams, Gluten Free, No MSG, 7g Protein per Serving, Shelf Stable Can, 51oz

Buying the big can of clams is significantly less expensive than buying the small ones. When I make clam chowder, I need just a little less than the big can, so I use the whole thing. It's less expensive to make the soup that way AND there are less cans to open. Double win!

I love this clams! I used them to turn supermarket canned clam chowder into something special! I buy a large can of the I buy three large cans of either Campbell's or Progreso's clam chowder the thick and hearty ones ready to heat and serve, and add them with two large potatoes peeled diced and pre-boiled (or you can buy two 15 oz cans of diced potatoes, Great value brand is fine.) add potatoes and the three soups to a pot on the stove and add half cup of sour cream or heavy cream of your choice and finally, pour in the entire 51 Oz can of Snow's wild caught ocean clams, juice and all, no need to add salt heat on the stove %26 add a little black pepper to taste %26 enjoy! serve with sourdough bread and/or some of those small little oyster crackers to float on the chowder. I like a couple dashes of Tabasco sauce in mine, but that's just me. 😋 This will fill about four large bowls or five or six regular bowls. this recipe will give San Francisco's fisherman's wharf clam chowder or New England clam chowder a run for their money.