Morehart's Clam Chowder recipe

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Ingredients

6 large potatoes, cubed
1 (8 ounce) package sliced fresh mushrooms
1 yellow onion, chopped
½ green bell pepper, minced
2 quarts half-and-half
5 (6 ounce) cans clams in clam juice, undrained
2 (10.75 ounce) cans condensed cream of mushroom soup (such as Campbell's®)
½ cup butter
1 tablespoon chopped parsley
salt and ground black pepper to taste
1 pinch seafood seasoning (such as Old Bay®), or to taste

Nutrition Info

604.2 calories
carbohydrate: 57 g
cholesterol: 109.6 mg
fat: 35.2 g
fiber: 5.6 g
protein: 17.9 g
saturatedFat: 20.5 g
servingSize: -
sodium: 906.2 mg
sugar: 4.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil and add potatoes, mushrooms, onion, and green pepper. Reduce heat to low, cook vegetables at a simmer until potatoes are tender, about 30 minutes. Drain. Place boiled vegetables back into the pot and raise heat to medium.

  2. Stir half-and-half, clams with their juice, cream of mushroom soup, butter, and parsley into vegetables, bring to a boil, stirring occasionally. Reduce heat to low and simmer until thickened, about 30 minutes, stir often. Season with salt, black pepper, and seafood seasoning.

Recipe Yield

10 servings

Recipe Note

A deliciously simple homemade clam chowder recipe that warms your soul through and through! This tastes like something you might be served at a southern coastal restaurant. This goes best with a nice crisp green salad and hot crusty bread.

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