 |
Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 10 |
|
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. Ingredients:
6 large potatoes, cubed |
1 (8 ounce) package sliced fresh mushrooms |
1 yellow onion, chopped |
1/2 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®) |
1/2 cup butter |
1 tablespoon chopped parsley |
salt and ground black pepper to taste |
1 pinch seafood seasoning (such as old bay®), or to taste |
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.
|
|