Quick and Easy Clam Chowder

Quick and Easy Clam Chowder

295
Deena 0

"The best ever clam chowder you have ever tasted, and it is easy and fast. You will pass this recipe along to your family and friends. If you like more clams you can always add more. Sometimes I will also cube potatoes and throw them in."

Ingredients 8 h 10 m {{adjustedServings}} servings 425 cals

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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 425 kcal
  • 21%
  • Fat:
  • 32.5 g
  • 50%
  • Carbs:
  • 17.6g
  • 6%
  • Protein:
  • 16.1 g
  • 32%
  • Cholesterol:
  • 134 mg
  • 45%
  • Sodium:
  • 740 mg
  • 30%

Based on a 2,000 calorie diet

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Directions

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  • Ready In

  1. Mix cream of celery soup, cream of potato soup, clam chowder, 1 can undrained clams, 1 can drained clams, half-and-half cream, and whipping cream into a slow cooker.
  2. Cover, and cook on low for 6 to 8 hours.
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Reviews 295

  1. 369 Ratings

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Deena
1/13/2005

I am the original poster of this recipe and since posting this I, too, have made some changes to thicken the soup up. I now 2 to 3 cans of New England Clam Chowder and 2 to 3 cans of Cream of Potato soup. I also add 4 cans of the minced clams. This is still the best Clam Chowder I have ever tasted!!!! Enjoy!!!!

KRISSTINA
7/13/2003

Living on the Oregon Coast you would think that there is good clam chowder here? Anyone heard of Moe's? This is even better than Moe's!! This recipe is the BEST that I have had in YEARS and YEARS. Talk about easy and cheap. I used fresh clams out of the Yaquina Bay that we dug. Since there is not a lot of juice I added about 1/4 cup of clam juice (sold in stores with tuna), half an onion, 2 small potatoes, 1t of ground cumin, and cooked for 9 hours. I used the heaven sent Wondra flour product to thicken to our liking! THANK YOU for such a GREAT recipe! Everyone should try it!

SJTT
2/19/2003

I served this to my family on Christmas Eve and received rave reviews! I doubled the recipe and cooked it in my crockpot on high for 2 hours and then on low for 3 hours. I used 5 small cans of chopped clams with all the juice, 1 qt. half & half and 1 pt. of heavy whipping cream, 2 bags of precooked, chopped red skin potatoes, 1/4 cup chopped onion and also added approximately 1/3 cup of good sherry wine right before serving. Decadent!!! Thanks Deena for sharing this fabulous recipe!