Winter is finally here in Texas and I’m in the mood for some clam chowder.
Back in the fall I went on a girls trip with my twin sister and two other friends. We went to Newport, RI and had such a great time touring the mansions, shopping, and eating a lot of wonderful seafood.
I knew that I was going to have a lot of seafood while on this trip and I did. I had crab cakes, clam chowder (twice), shrimp, and steak/shrimp. By the time we left the temperature had dropped to 39° and I was wanting more of the clam chowder and couldn’t wait for some cool or even colder weather here in Texas so I could make a pot of this Clam Chowder. I’ve said before that here in Texas you can’t wait for cold weather to have soup, you just have to make it when you’re in the mood.
My sister and I have been making this quick and easy chowder for years. Supposedly it is a recipe from a restaurant up in St. Louis that we went to back in the 70’s that looked like Noah’s Arc.
The recipe calls for a lot of canned soups but we have tweaked it and use “fat-free” or “healthy request” soups for any of the ones we can find, added some extra clams and some bottled clam juice.
You can have all these ingredients on hand for a last minute dinner.
Just open everything up and start mixing. In no time you will have a delicious bowl of chowder.
Quick and Easy Clam Chowder
- 1 can Campbell's Cream of celery soup fat-free if possible
- 1 can Campbell's New England Clam Chowder fat-free if possible
- 1 can Campbell's Cream of Onion soup fat free if possible
- 1 can Campbell's Cream of Potato soup fat-free if possible
- 2 cans clams drained and rinsed (any size)
- 1 bottle clam juice
- 1 stick butter
- 1-2 cans milk to thin soup to desired consistency
- Chives for garnish
- Sprinkling of paprika or cayenne pepper
- Mix all the soups together. Add the butter, the clam juice and the rinsed clams. Heat. Thin to desired consistency with more milk. Ladle into bowls, garnish with chives and enjoy.
Gelareh @ Orange TruffleJanuary 5, 2010 at 8:34 am
I just came across your blog and found out that you are a texan blogger… I am originally from the northeast and do crave the clam Chowder (insert accent) a lot :)… well I guess it doesn’t help that now I am also a vegetarian so I won’t be eating clams but I do miss the flavor.. lol
SherryJanuary 5, 2010 at 9:14 am
One day, I will try making it from scratch. But with this recipe., I can have everything on hand for whenever the craving hits. (sherry–aka rosemaryandthegoat.)
antioxidantJanuary 10, 2010 at 12:43 am
It is really good to know about your trip and glad that you had wonderful seafood.Hey that crab cakes are something new for me.Well thank you very much for that recipe of quick and easy clam chowder.