New England Clam Chowder

In the true yankee tradition of clam chowda, I offer my tried-and-true recipe – delicious, easy and frugal. Note: Clam chowda is meant to be hardy (filling), creamy and taste like clams (and garlic) – with a texture that is meant to be chewed. It is not dieting food.

Ingredients for two servings (or one very hearty meal, supplemented with peanut butter on crackers or celery).

Canned New England Chowder: Progresso or Campbells, on-sale only.

Minced Garlic, recommend M Cutone, 32 oz glass jar, lasts forever.

Canned Clams, minced or chopped - or whole-belly if so-inclined.

Ground Oregano

Half & Half, if dilution is necessary (if you use condensed chowder).

Olive oil

Protocol for two servings

Sauté garlic, 11” non-stick, medium heat, two tbs olive oil. A heaping tbs of minced garlic atop oil puddle. As excess moisture begins to sizzle, spread garlic/oil to uniform layer. Continue heating until garlic just begins to brown. Recommend good ventilation. Not too brown (don’t want brown chowda).

Open can of clams. Drain off about 1/3-1/2 the liquid, distribute clams on garlic. Continue heating, occasional stirring, until most of the liquid is gone. Do not burn.

Empty a can of chowder into pan and stir. Add half & half if necessary.

Season with about a half tsp of ground oregano. Continue heating/stirring until some convincing bubbles rise.

Done.

Recipe is perfectly scalable. Have made as many as 16 servings by enlarging sauté, and combining with chowder in a crock pot for heating, stirring and serving.