Easy 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.
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
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.
I use Campbells soups in cans. I do not add water.....just empty cans into pot!
Yum! Thank you for sharing.
Would this freeze?????
Originally Posted by cairns
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.
I would do this one, canned soups are quite often LOADED with salt, and DH is trying to keep his BP down.
Originally Posted by Karen1956
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.