Thick 'n' Quick Clam Chowder Recipe
- 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
- 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
- 1 can (10-3/4 ounces) condensed cream of onion soup, undiluted
- 3 cups half-and-half cream
- 2 cans (6-1/2 ounces each) chopped clams
- In a saucepan, combine the soups and cream; cook over medium heat until heated through. Add clams and heat through (do not boil). Yield: 6-8 servings.
Originally published as Thick 'n' Quick Clam Chowder in Quick Cooking November/December 1998, p42
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Reviewed Dec. 2, 2010
"Love this soup! Super easy and tastes great! We like to eat it with bread we can dip."
Reviewed Apr. 10, 2009
"My family and friends LOVE this soup. So easy and a favorite! Jeri"