Originally Posted by
Karen1956
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!!