RCI-SP.002.0120.001
Karen's New England Clam Chowder
A Sneaky Kitchen recipe from Karen Danielson.
Prep20 min
Cook25 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- condensed cream of potato soup (10¾ oz.)5 cans
- fat free half-and-half6 cups
- can whole baby clams10 ozundrained
- 1 tbsp
- 1 tbsp
- ½ tsp
- ½ tsp
- 1 unit
- 1 unit
- 1 unit
- butter2 tbspmelted
- 1 unit
Method
1
Melt butter in a large pot over medium heat, then add dried minced onion and garlic powder, stirring until fragrant, about 1 minute.
2
Pour all 5 cans of condensed cream of potato soup into the pot and stir well to combine with the butter and spices.
3
Slowly add the fat free half-and-half, stirring constantly to ensure a smooth, creamy texture.
2 minutes
4
Drain the clams, reserving the liquid, and add both the clams and their liquid to the pot.
1 minutes
5
Stir in the dried parsley flakes and seasoned salt until evenly distributed throughout the chowder.
1 minutes
6
Simmer over medium-low heat until heated through and flavors meld together, about 10 minutes.
10 minutes
7
Taste the chowder and adjust seasoning with salt, black pepper, and hot sauce to preference.
8
Ladle the chowder into bowls and garnish with minced fresh parsley before serving.