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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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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. 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 to 2-1/2 cups milk |
1 teaspoon butter |
1/4 teaspoon white pepper |
1 can (6-1/2 ounces) chopped clams, drained |
Directions:
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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