Nothing against chowder but I like this better.
My problem with chowder is that I have always wanted them all – corn, clam, and potato – mixed up together even though that’s totally sacrelig.
And, seeing as I didn’t grow up in the crazy cold winters of New England, well, I just don’t need the rib-sticking heaviness of a classic clam chowder. That’s why I came up with this method for “chowdering” clams. It’s a term I made up so it means nothing more than this definition that I *just* fabricated: verb, to cover a dish with chowder-like ingredients even though you’re technically not making anything like chowder.
So, it’s like the Cliff Notes version of chowder, you see? And it’s my favorite use of white corn and seafood this side of the Mississippi. It’s inspired by my latest holiday weekend trip to Cape Cod but it tastes great even if you aren’t on the shores of the Cape.