- 1 can (10-3/4 ounces) condensed New England clam chowder, undiluted
- 1-1/3 cups milk
- 1 can (6-1/2 ounces) chopped clams, drained
- 2 tablespoons sherry or chicken broth
- 1 tablespoon butter
- Shredded cheddar cheese, optional
- In a large saucepan, combine the first five ingredients. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Sprinkle with cheese if desired. Yield: 3 servings.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Easy New England Clam Chowder
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"This easy but flavorful version of New England clam chowder tastes like made-from-scratch. My husband requested I make it frequently. Keep the clams tender by adding them at the end of the cooking time. If they cook too long, they get tough."
"I have to disagree with the one star reviews. This recipe looks good. No, I haven't made it. But I have used condensed soups as the base for many wonderful soups. This recipe is called "Easy" for a reason! The sherry and butter will easily dress up a plain can of soup and make it taste special."
"May as well heat a can of chowder"
"Sorry this isn't really a recipe. It is opening store bought soup."