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Making clam chowder doesn’t get any easier than this.
I’ve been serving this to my family for decades, and it’s still popular today. With Lenten Fridays upon us, this will be the perfect go-to-meal.
You still have time to run to the grocery store. You’ll be glad you did–and so will your family!
Easy Clam Chowder
Ingredients
- 1 can cream of celery soup
- 1 can cream of potato soup
- 1 can New England clam chowder soup
- 1 10 3/4 oz can minced clams, drained
- 1 pint half and half
- Salt and pepper
Instructions
- Combine in large saucepan. Heat through, but don't boil.
About Me
I’m a wife to one, mom to four, grandmother to eight. . . and a romance novel writer! After publishing 14 western historical romances with traditional publishers, I self-published a contemporary romance before embarking on my new 1920s historical romantic suspense series, The Secret Six. Please do visit my website, www.pamcrooks.com, to learn more about my books, all available on Amazon as well as most other online booksellers.
(Read more on the About Me page.)
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