Simple Clam Chowder
"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."
Ingredients
- 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
Reviews
Mighty tasty and very quick!I added a bit more butter and the clam juice...for a bit of extra taste.
So why is Kathleen's name on this recipe when it is the cook's recipe??? Just wondering?? Hugs Aleida♥
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.
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.
I added a can of diced potatoes, and another can of clams.