Using store-bought clam juice is an easy way to add more seafood flavor to fish-based soups and stews.
Advertisement
Reviews(1)
51 Ratings
5 star values: 9
4 star values: 14
3 star values: 18
2 star values: 8
1 star values: 2
Martha Stewart Member
Rating: Unrated
03/09/2010
I just wrote about this recipe for the EDF book giveaway. Very yummy. The fish doesn't get overcooked and all the flavors are great. It's a thin chowder, but I enjoy chowder on more the broth-y side.