Mary Beth's Clam Chowder The Easy Way Recipe

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Mary Beth's Clam Chowder the easy way

Mary Beth Bower

By
@MaryBB

I found a recipe years ago for clam chowder. I have adampted this and made it my own by changing it up. It get's rave reviews each time I make it.


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Serves:

6-8

Prep:

30 Min

Cook:

1 Hr

Ingredients

1 can(s)
campbells cream of potato soup
1 can(s)
campbells cream of celery soup
1 can(s)
new enland clam chowder (the kind you do not add water to)
1 qt
half and half
1 small
whipping cream
2-3 can(s)
minced or chopped clams with the juice we happen to like more clams in ours
1/2 c
to 1 cup cubed/chopped carrots
1 small
onion diced
1/2 c
to 3/4 cups chopped celery
2
chicken boullion cubes
1/2 c
bacon from the jar or 4/5 slices cooked and chopped up
2 Tbsp
butter
2-3 Tbsp
wondra or flour
2-3 medium
chopped russet or red potatoes (you can leave the skins on the red potatoes if you want)
salt and pepper to taste

Directions Step-By-Step

1
Put the onions, celery, and carrots along with the 2 tablespoons of butter in a pot and cook until they are partially done over low heat. You do not want to brown these. Add into the pot the potato, celery and N.E. clam chowder soup. Add the quart of cream and the whipping cream. Add the boullion cubes. Add the chopped potatoes. Open the clams and add them juice and all. Add the chopped bacon. Simmer until the potatoes and the other vegetables are cooked. Usually 20-30 minutes. Add the Wondra or flour to make a roux. Add this to the soup. You want it to just thicken slighly like a chowder. Add more flour if needed. I serve these in deep bowls with additional bacon added on top, sometimes with shredded cheese and oyster crackers.

You can use corn instead of carrot if you prefer we happen to like the carrots. You can add more of the potatoes if you want a thicker soup.

About this Recipe

Course/Dish: Chowders
Other Tag: Quick & Easy