I very often pop open a can of white chowder, dump it in small pan and heat for few minutes then chow down. I almost always add another can of clams to the soup. Sometimes the baby whole canned clams, sometimes a can of chopped, sometimes half pound chopped clams from Daves.

Whats the best kind(brand/style etc) to add to spruce up a typical can of chowder?

Yes i can make chowder from scratch using a roux etc but sometime its just got to be ready in 3 minutes. :)

We only use quahogs in our chowdahas
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