Bob (this one) wrote:
>
> Quickest New England-style clam chowder absolutely not
> endorsed by anyone from New England is to take a canned
> cream of potato soup, follow directions, heat it, throw in
> some canned clams, bring back to heat and serve .... [snip]

Well, if we're going the quick route, there's this from six months ago:

SF wrote:

On 24 Jun 2006 17:31:22 -0700, aem wrote:

> Melba's Jammin' wrote:

> > I open and reconstitute a can of cream of potato soup (made according to
> > directions, using milk) and then add a can of minced clams. Heat to
> > almost a boil, serve, and sprinkle with freshly ground black pepper.

> Sailboat/cruiser friends keep a large container of dried potato soup
> mix on board their boat. I forget the brand but know they get it from
> Costco. They make that up using canned evaporated milk and water, then
> add canned clams for chowder, or corn for corn chowder, or whatever
> else comes to hand for 'potato-with' soup. It's not half bad,
> especially with a few shakes of Louisiana red hot sauce on a cool
> evening on board, and the components are always at hand. -aem

Bear Creek... I love that stuff! My husband overdosed on it a few
months ago, so it's sitting at the back of the shelf now. It's foggy
and cool today, maybe I'll make some. Thanks for the reminder. I've
used it as clam chowder base too, it's a very easy combo.