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mary beth's clam chowder the easy way

(1 rating)
MaryBB avatar
Recipe by
Mary Beth Bower
@MaryBB
Howell, MI

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.

(1 rating)
yield 6 -8
prep time 30 Min
cook time 1 Hr

Ingredients For mary beth's clam chowder the easy way

  • 1 can
    campbells cream of potato soup
  • 1 can
    campbells cream of celery soup
  • 1 can
    new enland clam chowder (the kind you do not add water to)
  • 1 qt
    half and half
  • 1 sm
    whipping cream
  • 2-3 can
    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 sm
    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 md
    chopped russet or red potatoes (you can leave the skins on the red potatoes if you want)
  • salt and pepper to taste

How To Make mary beth's clam chowder the easy way

  • 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.
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