On Saturday, November 21, 2020 at 9:58:34 AM UTC-5, wrote:
> On Tuesday, November 17, 2020 at 7:37:09 PM UTC-5, wrote:
> > On Sunday, November 15, 2020 at 3:42:57 PM UTC-6, Cindy Hamilton wrote:
> > > On Sunday, November 15, 2020 at 4:28:11 PM UTC-5, wrote:
> > > > I will go to New England!
> > > No, you won't. That would require too much organization for you.
> > > > Has anyone made this dish with freshly shucked clams? If so, is the chowder better than if canned clams are used? I've never used fresh shucked clams, using only canned clams. Fresh clams in the shell are expensive here.
> > > Don't used canned clams. If you can't get fresh, use frozen.
> > I like canned clams. I can imagine that frozen would be even better, because that's
> > pretty much always the case. For a quick lunch, I'll add a can of clams, a little cream,
> > some white pepper and sometimes a little cornstarch and maybe a tiny pinch of celery
> > salt to a can of Campbell's Chunky clam chowder. Sure, I wouldn't serve it to company,
> > but it's hot and clammy.
> > >
> That sounds tasty. However I would never use Chunky Clam Chowder as a start to a good chowder. Why not? Well that chowder may very well be tasty, but the can has a circumference that is too large and will dull my can opener.. I only use small cans for dishes such as Chef Boyardee small can beef rav.. The can opener lasts a very long time.

Can openers are cheap. You can get a new one.

CIndy Hamilton