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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. |
That sounds good - nice way to feed a crowd, too.
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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? |
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 |
I use Campbells soups in cans. I do not add water.....just empty cans into pot!
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Yum! Thank you for sharing.
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Originally Posted by cairns
(Post 5626396)
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 |
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. |
Originally Posted by Karen1956
(Post 5628307)
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. . 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!! |
No Cream soups do not freeze well.
LC |
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