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Whatever you do, do not let the words ‘quick’ or ‘easy’ deter you from making this quick and easy New England clam chowder. Just because you open a few cans and add them to a pot doesn’t mean you shouldn’t expect great flavor. And this, despite it’s simplicity, is one great clam chowder. It has the right consistency, the right amount of potatoes, and best of all, plenty of clams. Lots of clams. This is great creamy goodness in a bowl.
Don’t change a thing when making this quick and easy New England clam chowder. Don’t substitute milk for the half and half. Don’t use fewer clams. Nope, make it just as it says and you’ll be happy with the results. And this makes a big batch, so you’ll have plenty for a crowd, too!
The history of the variations of clam chowder are actually quite interesting.
Quick and Easy New England Clam Chowder
- ½ cup unsalted butter
- 1 small onion chopped
- 8 ounces clams drained. 2 6.5 ounce cans can be substituted
- 2 cans Campbell's New England Clam Chowder condensed soup 10.75 ounces each
- 3 cans Campbell's Cream of Potato condensed soup 10.75 ounces each
- 1 quart half and half
- Heat a Dutch oven or large saucepan over medium-high heat.
- Add the onions and cook, stirring often, until they just being to soften, 2-4 minutes.
- Add the drained clams, both cans of clam chowder, both cans of cream of potato soup, and the half and half. Stir to combine.
- Bring soup to a simmer then reduce heat and simmer slowly for one hour. Stir occassionally.
- Serve with your favorite crackers.
Nutritional values are approximate.