Cheater Clam Chowder

Barbara Miller


This Chowder is perfect for a cold winter evening when you are too tired to cook. Fancy enough for guests. Increase the servings by adding one can of milk (condensed but not sweetened), more potatoes (one for each guest) and the full bottle of beer.


☆☆☆☆☆ 0 votes

5 Min
10 Min
Stove Top


  • 1 can(s)
    new england clam chowder/soup
  • 1 can(s)
    manhattan clam chowder/soup
  • 2 medium
    potatoes, baked in microwave
  • 6 oz
  • 2 Tbsp
    butter, unsalted
  • 1 tsp
    herb de provence
  • ·
    saltine crackers

How to Make Cheater Clam Chowder


  1. Dump both cans of Chowder into a medium pot. Do not dilute.
  2. Turn the heat to medium-high.
  3. Dice the cooked potatoes. I leave the skins on but you can peel them. Add them to the chowder.
  4. Stir in the herb de Provence.
  5. Add the beer. I use Rolling Rock Pale Ale or Pabst Blue Ribbon Beer. You can use vegetable stock or a vegetable bouillon cube and 10-12 oz of water.
  6. Stir occasionally until the chowder comes to a boil. As soon as it boils turn off the heat but leave the pot on the stove eye.
  7. Add the butter and stir until it is melted. Serve with Saltine or Oyster Crackers.

Printable Recipe Card

About Cheater Clam Chowder

Course/Dish: Chowders
Main Ingredient: Potatoes
Regional Style: American
Other Tag: Quick & Easy
Hashtag: #comfort-food

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