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Thread: Best Clam Chowder

  1. #1
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    I found this recipe years and years ago. When I read it I thought how good could this be with canned soups. I was going to a pot luck and thought I would try it. This was the best Clam Chowder we have ever had from any restaurant . When ever I take this any where I bring the crock pot home empty. So easy - - enjoy
    Lynda

    Put the following ingredients in a crock pot
    and stir.
    1 can cream of celery soup
    2 cans of cream of clam chowder soup
    2 cans of cream of potato soup
    1 quart of half and half
    1 pint of whipping cream
    1 can of clams with juice
    2 cans of clams drained

    Cook on low for about 6 to 8 hours

    I use Campbell’s soups

  2. #2
    Super Member Grama Lehr's Avatar
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    Sounds yummy!! That makes a whole lot of soup!!!

  3. #3
    Super Member ptquilts's Avatar
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    SOunds good! I HATE when you get clam chowder in a restaurant and it is thick, like gravy. Real New England clam chowder should not be any thicker than medium cream, IMHO. NO FLOUR to thicken it.

    I can't speak for those barbarians in NY who put tomatoes in it!!

  4. #4
    np3
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    Thanks for sharing this with us.

  5. #5
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    Hey!
    Too funny. I'm from NY but I do love New England chowda better.
    Linda from Clinton (New York : ^ )

  6. #6
    Power Poster blueangel's Avatar
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    Sounds yummy

  7. #7
    Super Member nunnyJo's Avatar
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    this is a recipe I've used since my days in St. Louis. It is known as Noah's Arc. clam chowder. Anyone on the board remember this restaurant and how good the food was. We were there in the late 70"s

  8. #8
    Senior Member Nikki and Co.'s Avatar
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    Thanks, that sounds good and easy!

  9. #9
    KLO
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    Just call me a barbarian!!! Well, I am from NJ (Southern part so a Philly fan not a NY fan) originally but now in NC and I much prefer the Manhattan clam chowder. I am not a lover of cream soups. I would eat the New England version if I was in NE and would be OK with that but if I have a choice .... give me tomatoes in soup any day.

  10. #10
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    Quote Originally Posted by ptquilts
    SOunds good! I HATE when you get clam chowder in a restaurant and it is thick, like gravy. Real New England clam chowder should not be any thicker than medium cream, IMHO. NO FLOUR to thicken it.

    I can't speak for those barbarians in NY who put tomatoes in it!!
    KLO beat me to it, but guess what? Those barbarians are NOT making real New England Clam Chowder - they are making real Manhattan Clam Chowder - a horse of another color!

    Different strokes............

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