Quick and Easy New England Clam Chowder
Don't change a thing when making this quick and easy clam chowder.
Servings 10
Calories 211kcal
Equipment
Ingredients
- ½ cup unsalted butter
- 1 small onion chopped
- 8 ounces clams drained. 2 6.5 ounce cans can be substituted
- 2 cans clam chowder soup use 2 10.75 ounce cans if using condensed soup (do not add water) or 1 18.8 ounce can if using non-condensed
- 3 cans Campbell's Cream of Potato condensed soup 10.75 ounces each
- 1 quart half and half
Instructions
- Heat a Dutch oven or large saucepan over medium-high heat.
- Add the onions and cook, stirring often, until they just begin 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.
Notes
Don't skimp on the half and half. No substitutes.
Nutrition
Calories: 211kcal | Carbohydrates: 5g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 59mg | Sodium: 61mg | Potassium: 139mg | Fiber: 0.1g | Sugar: 4g | Vitamin A: 629IU | Vitamin C: 1mg | Calcium: 107mg | Iron: 0.1mg