My Clam Chowder

Nancy Allen


Made my clam chowder for Christmas Eve along with some warm bread and a salad.


★★★★★ 1 vote

8 servings
10 Min
20 Min
Stove Top


  • 4 can(s)
    campbells cream of potato soup
  • 1 can(s)
    campbells cream of celery soup
  • 4 can(s)
    campbells new england clam chowder
  • 2 can(s)
    6.5oz chopped clams
  • 3 c
  • ·
    freshly ground black pepper

How to Make My Clam Chowder


  1. Heat over a medium heat, your cans of soup, chopped clams, and milk. Blend stirring slowly until soup just begins to simmer then turn heat down low. Keep an eye on it and stir frequently until soup is completely warmed through about 20 minutes or so. Ladle soup in bowls and grind fresh black pepper over the top.

Printable Recipe Card

About My Clam Chowder

Course/Dish: Chowders
Main Ingredient: Seafood
Regional Style: American
Other Tag: Quick & Easy

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