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Thread: Easy Clam Chowder

  1. #1
    Senior Member sandilee's Avatar
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    Easy Clam Chowder

    Clam Chowder

    3 cans New England Clam Chowder soup
    2 cans Cream of Potato soup
    1 can Cream of Celery soup
    1 can minced or chopped clams
    1 qt. half and half

    In skillet dump clams, juice and all in about a stick of oleo. (I use less). Saute until clams are a little brown.
    Add the remainder of ingredients and put in crock pot.
    3 hours on high.


    scrape bottom of crock pot when cooking as ingredients like to stick to bottom.

  2. #2
    Super Member sparkys_mom's Avatar
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    That sounds good - nice way to feed a crowd, too.
    Pat

  3. #3
    Super Member QuiltingKrazy's Avatar
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    YUM! so I gotta ask since I'm not a talented cook! are you talking about condensed cans of soups??
    With or without adding the water?
    Lisa B in NC
    Quilting is my Happy Thought!
    http://www.quiltingkrazy.blogspot.com

  4. #4
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    My recipe is very similar to yours. I have used this recipe for
    about 10 year. The best we have ever had. We take it to
    pot lucks and everyone wants the recipe

    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

    to crock pot

    add 1 can of clams with juice
    add 2 cans of clams drained

    Cook on low for about 6 to 8 hours

    I use Campbell’s soups, I use the small cans of clams.
    If you want even more clams, add more, Just drain.

    LC

  5. #5
    Senior Member sandilee's Avatar
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    I use Campbells soups in cans. I do not add water.....just empty cans into pot!

  6. #6
    Senior Member Jersey Gal's Avatar
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    Yum! Thank you for sharing.

  7. #7
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    Quote Originally Posted by cairns View Post
    My recipe is very similar to yours. I have used this recipe for
    about 10 year. The best we have ever had. We take it to
    pot lucks and everyone wants the recipe

    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

    to crock pot

    add 1 can of clams with juice
    add 2 cans of clams drained

    Cook on low for about 6 to 8 hours

    I use Campbell’s soups, I use the small cans of clams.
    If you want even more clams, add more, Just drain.

    LC
    Would this freeze?????
    May your bobbins always be full and may your stash be never ending.

  8. #8
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    Mine is even easier:

    Peel and dice 2 potatoes
    1/4 t of celery seed
    1 small onion - thinly sliced
    cook until potatoes and onions are done

    Drain some of the water, add 1 cup Half and Half (or whole milk) and 1 stick of butter, 2 cans of clams and juice.

    Cook on low heat for about 20 minutes, stirring to keep it from sticking

    My family loves it. OR even easier - find a GFS (Gordon Food Supply) and get their frozen clam chowder. Add milk and extra clams and 1 stick of butter. MMMMMMM - good.

  9. #9
    Super Member ptquilts's Avatar
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    Quote Originally Posted by Karen1956 View Post
    Mine is even easier:

    Peel and dice 2 potatoes
    1/4 t of celery seed
    1 small onion - thinly sliced
    cook until potatoes and onions are done

    Drain some of the water, add 1 cup Half and Half (or whole milk) and 1 stick of butter, 2 cans of clams and juice.

    Cook on low heat for about 20 minutes, stirring to keep it from sticking

    My family loves it. .
    I would do this one, canned soups are quite often LOADED with salt, and DH is trying to keep his BP down.

    One of my pet peeves is when you get clam chowder in a restaurant, and it is thickened like a thick white sauce. NO - IMO it should not be thicker than cream. Spoken as a New Englander born and bred!!

  10. #10
    Senior Member
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    No Cream soups do not freeze well.
    LC

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