Clam Chowder II

Clam Chowder II

37 Reviews 1 Pic
Becky Riley
Recipe by  Becky Riley

“This is not totally homemade, however, I haven't ever tasted better!”

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Adjust Servings

Original recipe yields 8 to 10 servings



  1. Preheat oven to 200 Degrees F (105 Degrees C).
  2. Saute the onion in butter. Combine the clam chowder, minced clams, cream of potato soup and half and half in a large roasting pan. Bake for 4 hours.

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Reviews (37)

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I must say this is the best clam chowder that has ever come out of my kitchen! Tastes like restraunt quality but really easy to make!! However, I think this makes more than 10 servings, I had to use my LARGEST roasting pan just to hold all the ingrediants. Can't wait to make again! Thanks Becky!



I would never have tried this recipe except for all the good feedback...I did have to alter it a little since I wanted to cook it in the crock pot instead of the oven. I chopped up some celery along w/the onion and used bacon drippings instead of margarine. I added a pinch of thyme like I read in anothers review... I cooked it on low for about 8 hours and don't add the half and half until one hour before finshed. If you do then it will curdle. the easiest and best tasting clam chowder I have ever made!



tried this recipe and i absolutly loved it so did my husband i am funny about clam chowder and there are all kinds out there in resturants and personal recipes and i find this to be the best ever and i have searched for sometime now and have been cooking since well for a while believe me! Try it sure you will agree!!!!!!!

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Amount Per Serving (9 total)

  • Calories
  • 769 cal
  • 38%
  • Fat
  • 46.4 g
  • 71%
  • Carbs
  • 49.5 g
  • 16%
  • Protein
  • 37 g
  • 74%
  • Cholesterol
  • 166 mg
  • 55%
  • Sodium
  • 2025 mg
  • 81%

Based on a 2,000 calorie diet



previous recipe:

My Best Clam Chowder


next recipe:

Wilma's Clam Chowder