Sheldon wrote:

>
> I mean with all fercocktah canned ingredients it's already skanky...
> but does it really need to cook all friggin' day long?
>
> Sheldon



Hey Allrecipes.com called it "Quick and Easy Clam Chowder".

http://soup.allrecipes.com/az/Quicka...lamChowder.asp

I called it "Slow and Lazy". 115 people wrote that they like it.
(McDonalds
boasts Billions Served so there's no accounting for taste.)

You must have to cook it for a long time to get all of the rare essence
of essential oils and delicate herbs and spices from the canned
ingredients to release their delicate flavors. ;-)

Or you probably could just bring it to a quick boil, slosh it into a
trough
and garnish it with a couple of dead dogs. ;-)

I've made it before and its not bad. It's hard on the wrist though,
opening all of those cans.

;-)


Rusty