Simple but DEElish Clam Chowder

By Sheila Beck-Jones
@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. —

Rating:

★★★★★ 2 votes

Comments:

1 Comment

Serves:

Prep:

15 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

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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

How to Make Simple but DEElish Clam Chowder

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.

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