The large clams are better for chowders than for stews and broth.
Croutons with puree of vegetables of all kinds and with chowders or hard water crackers with the latter.
The vegetable strainings left from a consomm, rubbed through the colander, make an excellent foundation for chowders.
Raw nut butter may be used in all these chowders in place of butter or oil, giving a meaty flavor.
Soups may be divided into four classes: clear, thick, purées or bisques, and chowders.