Simple Clam Chowder

By Addie

"I tried for years to re-create a popular clam chowder from a local restaurant," recalls Kathleen Buenemann of New Haven, Missouri. "Then I met the cook and got the recipe. I couldn't believe how simple it was to prepare this rich, creamy and filling soup."

MY NOTES: I like to thicken this up a bit with some crushed Saltines. Also, buy a box of oyster crackers to serve with the soup...they are so tasty with chowder!

Ingredients

• 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 cups milk
• 1 teaspoon butter
• 1/4 teaspoon white pepper
• 1 can (6-1/2 ounces) chopped clams, drained

Preparation

Step 1

In a large saucepan, combine the soups, milk, butter and pepper; heat through. Stir in clams; heat through. Yield: 6 servings.
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REVIEWS:

Mighty tasty and very quick!

I added a bit more butter and the clam juice...for a bit of extra taste.

My family doesn't rate to many recipes as excellent. Usually their highest rating is a Very Good, but this recipe achieved an excellent from everyone. I serve it regularly during the winter months.

My husband and I decided this is a keeper! I'm sure whole milk or even 1/2+1/2 would be good but for us 2% was fine. The addition of Old Bay Seasoning kicked it up a notch but it's fine without it.

I added a can of diced potatoes, and another can of clams.