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Simple Clam Chowder Recipe

"I tried for years to re-create a popular clam chowder from a local restaurant," recalls Kathleen Buenemann of New Haven, Missouri. "Then I met the cook and got the recipe. I couldn't believe how simple it was to prepare this rich, creamy and filling soup."
TOTAL TIME: Prep/Total Time: 15 min. YIELD:6 servings


  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 1 can (10-3/4 ounces) condensed New England clam chowder, undiluted
  • 1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
  • 2 to 2-1/2 cups milk
  • 1 teaspoon butter
  • 1/4 teaspoon white pepper
  • 1 can (6-1/2 ounces) chopped clams, drained


  • 1. In a large saucepan, combine the soups, milk, butter and pepper; heat through. Stir in clams; heat through. Yield: 6 servings.

Nutritional Facts

1 cup: 172 calories, 7g fat (4g saturated fat), 24mg cholesterol, 1343mg sodium, 19g carbohydrate (5g sugars, 1g fiber), 8g protein

Reviews for Simple Clam Chowder

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Reviewed Jun. 4, 2012

"Mighty tasty and very quick!

I added a bit more butter and the clam juice...for a bit of extra taste."

Reviewed Nov. 13, 2010


So why is Kathleen's name on this recipe when it is the cook's recipe??? Just wondering??

Reviewed Nov. 13, 2010

"My family doesn't rate to many recipes as excellent. Usually their highest rating is a Very Good, but this recipe achieved an excellent from everyone. I serve it regularly during the winter months."

Reviewed Oct. 12, 2008

"My husband and I decided this is a keeper! I'm sure whole milk or even 1/2+1/2 would be good but for us 2% was fine. The addition of Old Bay Seasoning kicked it up a notch but it's fine without it."

Reviewed Dec. 21, 2007

"I added a can of diced potatoes, and another can of clams."

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