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/ck/ - Food & Cooking

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13030031 No.13030031 [Reply] [Original]

Does good canned clam chowder exist or is it an unobtainable dream?

>> No.13030044
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13030044

I tried Wolfgang Puck's clam chowder years ago and remember liking it a lot. Not sure if it's even being made anymore.

>> No.13030081

I've never had a clam chowder I didn't like.

>> No.13030087

>strongly crave OP pic chowder once every 2-3 months
>buy a single can, eat and enjoy
>usually wouldn't want it
I don't understand why this happens.

>> No.13030091

>>13030031
No, but decent canned clams exist. Make your own, it doesn't take long.

>> No.13030149

what makes chowder chowder?

>> No.13030154

>>13030149
Go spend 5 seconds googling it and then report back.

>> No.13030480
File: 17 KB, 196x300, Clam Chowder.jpg [View same] [iqdb] [saucenao] [google]
13030480

>>13030031
add chopped clams to it.

>> No.13030553

I heard somewhere that canned clam chowder (prepped with some minimal extra spices and ingredients) consistently wins in blind taste tests over fresh stuff. Something about consistency in flavor.

>> No.13030560

I chewd on ure moms clam lol

>> No.13030571

>>13030087
Iodine deficiency?

>> No.13030574

>>13030087
that happens to me with liverwurst, your body probably needs some kind of nutrition it can get from clams

>> No.13030599

Supposedly the Frozen stuff in the supermarket is a bit better

>> No.13030614

>>13030087
Do you eat much salmon/trout? If not, it's probably your B12 levels. A single serving of clams has something like 1400% of your RDA and your body starts asking for it when your levels dip. Aside from beef liver, literally nothing else comes close to clams for B12 (even fresh fish is like 1/12th of what you get from clams).

>> No.13031147

>tfw the best canned clam chowder was the most off brand can i had ever seen

>> No.13031574
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13031574

>>13030031
here is your answer OP

>> No.13031593

>>13031574
Someone who works there set that up and took the pic

>> No.13031597

just add cream to it

>> No.13031620

Too much potato, not enough clam

>> No.13031677
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13031677

>>13031593
no i live in FL and every hurricane the shelves go empty except for certain items and we always take note because if they don't sell during a hurricane it means they have probably been sitting on that shelf for years

>> No.13031687

>>13031620
Thats the problem I have with every canned chowder. Its basically potato chowder with clam specs and it is always too watery.

>> No.13031695

>>13031677
>not "See you in hell seitan."
Booo.

>> No.13031743

>>13031695
it supposed to be ironic because FL is already hell

>> No.13032462

>>13030031
Sort of
You can buy a can then add a bit of heavy whipping cream, an additional can of chopped clams, a splash of white wine (trust me on this) then season to taste with salt, pepper, or whatever else you want.
Comes out really good as long as you don't fuck up and overseason. Start light because you can always add more, but you can't really take away

>> No.13032475

>>13032462
Oh, and Progresso Thick and Hearty works best. At least for me

>> No.13032506

>>13032462
Hmmm, interesting. I always add pepper and sometimes salt. Does the whipping cream really give it the thickness necessary to be somewhat like real quality clam chowder? Also, a whole tin of clams seems a bit much for a can of chowder, can I use half and keep it, if so how long can it keep?. I am a bit skeptical about the white wine.

>> No.13032515
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13032515

i am not a giant fan of clam chowder but my SO eats these for lunch pretty regularly. they aren't super cheap but they are healthier than most canned varieties and they last for years.
she says her one complaint is the clams sizes can be weird and vary from pouch to pouch. sometimes you get giant chunks sometimes you get shreds.

>> No.13032552

>>13030614
Landlocked and cheap, so no.
I keep meaning to go fishing because I remember my dad used to be able to hook a half dozen trout on a good day, but I haven't.

>> No.13032560

>>13032506
The whipping cream gives it the quality consistency you're looking for. That part is necessary. You can use how ever much clams you want. Personally I like a lot of clams, so I use the whole tin. If you want less, then use less. Totally your call. Just remember that if the clams are already cooked and chopped, add them at the end otherwise they'll get rubbery since you would be overcooking them at that point. I've never seen how long half a can will keep because I always use a whole can. They're clams though so I definitely wouldn't want to fuck around and risk some Ebola level food poisoning in order to save $1. As for the wine, again your call. A splash adds a very pleasant flavor (think white wine and clam sauce but on an extremely reduced scale since you're eating clam chowder)
Do these things and you can flavor, season, and give it whatever consistency you choose. The only downside I can think of is that a $2 can of soup will now be about $5 but on the other hand, it's like ordering a bowl of custom clam chowder at a restaurant