That title is a little deceiving. We didn’t actually go clam digging but we were diggin’ clams. I had a hankering for clam chowder a couple weeks ago and remembered seeing a recipe for it in the Fiddleheads, Fricot and Frittata cookbook compiled by Janet Wallace for the Canada 150 Albert County Museum project. She graciously let me share these 2 recipes with you all.
This first one is your classic creamy clam chowder. It was so easy and tasty. There is no amount listed for the milk/cream. I made mine a little too thin so add milk/cream slowly until you get the thickness you like for a chowder.