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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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

Directions Step-By-Step

1
In a large saucepan, combine the soups, milk, butter and pepper; heat through. Stir in clams; heat through.
2
Add clams at the end of cooking. If they cook too long, they become tough.
3
Serve 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