Recipe by Becky Riley
"This is not totally homemade, however, I haven't ever tasted better!"
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3 (19 ounce) cans
New England clam chowder
4 (6.5 ounce) cans
5 (10.75 ounce) cans
condensed cream of potato soup
I must say this is the best clam chowder that has ever come out of my kitchen! Tastes like restraunt quality but really easy to make!! However, I think this makes more than 10 servings, I had to use my LARGEST roasting pan just to hold all the ingrediants. Can't wait to make again! Thanks Becky!
This was disappointing as it was very "soupy". We prefer a thicker
clam chowder. Taste wasn't bad but nothing special. It's also a
tad pricey to make and takes a huge pan as there's enough soup to feed an army.
I would never have tried this recipe except for all the good feedback...I did have to alter it a little since I wanted to cook it in the crock pot instead of the oven. I chopped up some celery along w/the onion and used bacon drippings instead of margarine. I added a pinch of thyme like I read in anothers review... I cooked it on low for about 8 hours and don't add the half and half until one hour before finshed. If you do then it will curdle. the easiest and best tasting clam chowder I have ever made!
tried this recipe and i absolutly loved it so did my husband i am funny about clam chowder and there are all kinds out there in resturants and personal recipes and i find this to be the best ever and i have searched for sometime now and have been cooking since well for a while believe me! Try it sure you will agree!!!!!!!
This recipe is great. Living in Maine it is hard to please these experts, this recipe is impressive!
OK... the typical FANTASTIC RATING and review with "exceptions" on the ingredients.
First off... FANTASTIC RECIPE.. DOH!!.. could a recipe with base ingredients "out of the can" be better than a "hand wringing" personally inspected and selected batch of ingredients... ???? Guess what.. RIGHT ON!!!
Now for my "MODS"... everything the same "EXCEPT"... 6 slices of thick bacon crumbled; 1 TBSP of bacon fat reserved and added to the half cup of margarine (we used BUTTER) that I used to saute the 2 cups of onion, 4 stalks of chopped celery hearts till translucent/tender and, then, added 4 Red Potatoes washed, scrubbed and then cubed.. LEAVE THE SKINS ON....
We added this to the "canned" ingredients (but in our case they didn't have cream of potato soup so I went with 2 - 6.5 oz cans of cream of onion and 3 - 6.5 oz cans of clam chowder) and a 8 oz. bottle of Snows clam juice.
All this was combined with a TBSP of parsley and 1 tsp each of thyme and dill.
This was the BEST CLAM CHOWDER we have ever had... so simple it is mind boggling.
TRY IT; YOU WILL LIKE IT.
This was great! Everyone but my picky son ate and enjoyed. My little girl asked for 2nds! I did scale down the recipe to 6 servings and I cooked all day on low in the crock pot. I added one stalk of chopped celery, a pitch of thyme and a few sprinkles of parsley. What an easy dish to prepare that tastes totally homemade!
This was a huge hit at a recent dinner party! It was so easy to make. I did it in my crockpot. Everyone said it was the best clam chowder they had ever tasted. I didn't have the heart to tell them it was all canned soup. Let them think I went to a lot of trouble! Thanks for the post.
* Percent Daily Values are based on a 2,000 calorie diet.
Clam Chowder II
Serving Size: 1/9 of a recipe
Servings Per Recipe: 9
Amount Per Serving
Calories from Fat: 418
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