Clam Chowder

SUBMITTED BY: Kathleen Buenemann

"'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.'"

PREP TIME	5 Min
COOK TIME	10 Min
READY IN	15 Min

SERVINGS & SCALING

Original recipe yield: 6 servings

USMETRIC

About scaling and conversions

INGREDIENTS

1 (10.75 ounce) can condensed cream of celery soup, undiluted
1 (10.75 ounce) can condensed New England clam chowder, undiluted
1 (10.75 ounce) can condensed cream of potato soup, undiluted
2 cups milk
1 teaspoon butter
1/4 teaspoon white pepper
1 (6.5 ounce) can chopped clams, drained

READ REVIEWS (4)

DIRECTIONS

In a large saucepan, combine the soups, milk, butter and pepper; heat through. Stir in clams; heat through.

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REVIEWS

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Reviewed on Apr. 6, 2008 by jmb123

very creamy! Still seemed like it needed something else.

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Reviewed on Mar. 4, 2008 by theboysmom

This is an excellent and simple clam chowder recipe!! I have 4 boys and they LOVE it. I always have to triple it so that I have enough for leftovers. My only caution would be to watch your flame level because the milk very quickly scalds to the bottom of your pan. I am not sure if it can be avoided, but it is a pain to clean up.

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Reviewed on May 31, 2007 by kristen

This chowder was great, and my 5 year old son got to make dinner. It was a nice break for me, and it made him feel extremely important.

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