All recipes » Soups, stews & chilis » American » Shellfish » 500 or fewer calories

	New England Chunky Herbed Quahog Chowder by Robyn Savoie Quahog's, also known as "chowder clams" are big hard-shelled clams. If you don't live New England, you use chopped canned clams, but even better are fresh chopped clams carried in many seafood markets. Be sure to save the juice to use in the chowder. Tradition holds that clam chowder is made with salt pork, but good salt pork…	1 vote 1 comment 3724 views
	Crab and Corn Chowder by Salad Foodie Perfect for fall, Crab and Corn Chowder fits the bill for a satisfying main dish lunch or dinner chowder. This is from the Crown Prince website.	2 votes 6426 views
	LOBSTER STOCK by Cecelia Heer Recently, we visited Lobster Place in Chelsea Market in NYC and bought some fully-cooked lobsters which we brought home to eat. In my opinion, Lobster Place has the best lobsters outside of New England. With a name like that, one would think so. After enjoying the richness of the lobster meat, I saved the leftover bodies to use…	1 vote 4746 views
	Classic New England Clam Chowda by Amos Miller Manhattan is a red soup, New England is a white chowder, and ours is a buttery yellow. This is the simplest, most satisfying chowder I have ever had. NO FLOUR! I really get irritated when I try a "good" restaurant's NE Clam Chowder and 1) can't find the clams, and, 2) can't finish the paste they are passing off as NE Clam…	3 votes 1 review 3 comments 6087 views
	Clam & Potato Cream Soup by "Cheffie Cooks" Another delicious soup for year round consumption. Easy to also freeze for a later use.	1 vote 2041 views