Clam Chowder Recipe

Name: Clam Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 2 cans cream of mushroom or cream of celery soup; 4 to 6 potatoes, cubed; 2 bunches green onions, sliced thin; 2 small cans (or 1 large) clams; 4 soup cans milk; 1/4 to 1/2 stick butter or oleo; 1/2 tsp. garlic powder; 1/2 tsp. salt; 1/4 tsp. pepper; 3/4 tsp. celery seed; monosodium glutamate (optional)

Servings: persons

2 cans cream of mushroom or cream of celery soup
4 to 6 potatoes, cubed
2 bunches green onions, sliced thin
2 small cans (or 1 large) clams
4 soup cans milk
1/4 to 1/2 stick butter or oleo
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. pepper
3/4 tsp. celery seed
monosodium glutamate (optional)

1
Boil potatoes.
2
Drain.
3
Put soup, milk, onions, onion salt (if desired), salt, pepper, celery seed and garlic powder with potatoes.
4
Bring to boil.
5
Separate clams from clam juice.
6
Put juice in soup mixture.
7
Then add clams and let simmer approximately 20 minutes.
8
Put in butter.
9
Best if refrigerated overnight.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cans cream of mushroom or cream of celery soup, 4 to 6 potatoes, cubed, 2 bunches green onions, sliced thin, 2 small cans (or 1 large) clams, and more.

Yes, Clam Chowder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Clam Chowder

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