Add the potato, Manila clams and the chopped clams and their juices. Cover and cook until the Manila clams open, 5 to 7 minutes. Discard any clams that do not open.

Clam chowder makes for a hearty, comforting dinner this time of year. And, since clams — especially prep-free canned clams — are quick-cooking, this dish is a prime candidate for a 5:30 ...

3. Add bacon and onion to the clam stock; bring to a boil. Add thyme, MSG, if using, parsley, diced potatoes and chopped clams. Season with salt and pepper. Let simmer. 4. In a small pot, melt butter.

Less than 4 minutes later you should have what you are looking for: chopped vegetables with golden brown edges but not much more color than that. 4. Turn down the heat to medium.

Reduce the heat to moderately low. Add the garlic and cook, stirring, for 30 seconds. Add the wine. Stir in the bacon, tomatoes, and clam juice and bring to a simmer.