Clam Chowder

1. 1

   Peel and dice potatoes into 1/4 to 1/2-inch cubes.

2. 2

   Add just enough water to over top of potatoes, add butter and cooked until potatoes are tender. Remove from heat. Do Not drain potatoes.

3. 3

   Meanwhile, mix in a separate bowl the soup, creamer and undrained clams. Add salt and pepper (optional)to taste.

4. 4

   Add clam mixture to the cooked potatoes and butter, stirring to mix well. Return saucepan to heat and warm soup thoroughly.

5. 5

   Note: I don't add salt because the salt in the margarine, soup and clams is enough for my taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.