Simple but DEElish Clam Chowder

Sheila Beck-Jones

By
@firstbase11

This recipe comes from a restaurant in Misssouri. I cooked it for my family and they are still raving about it!

**Keep Clams Tender

Homemade clam chowder is a real treat! The trick to wonderfully tender clams is to add them at the end of cooking. If they cook too long, they become tough. —


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Rating:
★★★★★ 2 votes
Comments:
Serves:
6
Prep:
15 Min
Cook:
20 Min
Method:
Stove Top

Ingredients

1 can(s)
(10-3/4 ounces) condensed cream of celery soup, undiluted
1 can(s)
(10-3/4 ounces) condensed new england clam chowder, undiluted
1 can(s)
(10-3/4 ounces) condensed cream of potato soup, undiluted
2-2 1/2 c
milk
2 tsp
butter
1/4 tsp
white pepper
1 can(s)
chopped clams, drained

Step-By-Step

1In a large saucepan, combine the soups, milk, butter and pepper; heat through. Stir in clams; heat through.

2Add clams at the end of cooking. If they cook too long, they become tough.

3Serve with your favorite sourdough bread or simply with soup crackers.

About this Recipe

Course/Dish: Chowders, Cream Soups
Main Ingredient: Seafood
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #chowder, #Clam