Save on Pinterest

Clam Chowder

—Rosemary Peterson, Archie, Missouri
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    12 servings (3 quarts)

Ingredients

  • 2 cans (6-1/2 ounces each) minced clams
  • 6 medium potatoes, peeled and diced
  • 6 medium carrots, diced
  • 1/2 cup chopped onion
  • 1/2 cup butter, cubed
  • 1-1/2 cups water
  • 2 cans (12 ounces each) evaporated milk
  • 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Directions

  • Drain clams, reserving liquid; set the clams aside.
  • In a large kettle, combine the potatoes, carrots, onion, butter, water and reserved clam juice. Cook over medium heat for 15 minutes or until the vegetables are tender. Stir in the milk, soup, salt and pepper. Simmer, uncovered, until heated through. Stir in clams.
Nutrition Facts
1 cup: 230 calories, 11g fat (7g saturated fat), 33mg cholesterol, 560mg sodium, 28g carbohydrate (7g sugars, 3g fiber), 6g protein.

Recommended Video