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simple but deelish clam chowder

(2 ratings)
firstbase11 avatar
Recipe by
Sheila Beck-Jones
@firstbase11
Lumberton, NC

This recipe comes from a restaurant in Misssouri. I cooked it for my family and they are still raving about it! **Keep Clams Tender Homemade clam chowder is a real treat! The trick to wonderfully tender clams is to add them at the end of cooking. If they cook too long, they become tough. —

(2 ratings)
yield 6 serving(s)
prep time 15 Min
cook time 20 Min
method Stove Top

Ingredients For simple but deelish clam chowder

  • 1 can
    (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 1 can
    (10-3/4 ounces) condensed new england clam chowder, undiluted
  • 1 can
    (10-3/4 ounces) condensed cream of potato soup, undiluted
  • 2-2 1/2 c
    milk
  • 2 tsp
    butter
  • 1/4 tsp
    white pepper
  • 1 can
    chopped clams, drained

How To Make simple but deelish clam chowder

  • 1
    In a large saucepan, combine the soups, milk, butter and pepper; heat through. Stir in clams; heat through.
  • 2
    Add clams at the end of cooking. If they cook too long, they become tough.
  • 3
    Serve with your favorite sourdough bread or simply with soup crackers.
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