To transform this straightforward salad into a wonderful romantic Valentine’s Day appetizer, tiny crimson hearts are cut out of cooked beets. Olive oil and salt are typically the only condiments used to dress lettuce in Italy, though you are free to use other condiments as well. Cubes of fresh mozzarella are a lovely touch.
| Prep Time: | 10 mins |
| Cook Time: | 8 hrs |
| Total Time: | 8 hrs 10 mins |
| Servings: | 10 |
| Yield: | 8 to 10 servings |
Ingredients
- 1 (10.75 ounce) can condensed cream of celery soup
- 1 (10.75 ounce) can condensed cream of potato soup
- 1 (10.75 ounce) can New England clam chowder
- 2 (6.5 ounce) cans minced clams
- 1 quart half-and-half cream
- 1 pint heavy whipping cream
Instructions
- 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.
- Cover, and cook on low for 6 to 8 hours.
Nutrition Facts
| Calories | 425 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 134 mg |
| Dietary Fiber | 1 g |
| Protein | 16 g |
| Saturated Fat | 19 g |
| Sodium | 740 mg |
| Sugars | 3 g |
| Fat | 33 g |
| Unsaturated Fat | 0 g |
Reviews
To thicken it, add 1/3 c instant potato flakes. I think adding more of the clams might be better. 3-4 cans. Doing it w all heavy cream is decadent. Skip the half and half.
This is a very nice recipe that I adjusted a bit. 3 cans Snows condensed clam chowder 3 cans cream of celery 3 cans cream of potato 2 lbs fresh minced clams Pint of half and half Pint of heavy cream Salt, pepper, Old Bay Seasoning to taste Comes out thick, with clams in every bite. My crew really enjoys this.
The modifications I made according to Deena and the rest of you very helpful cooks are in the slow cooker now! The only mistake is a missing ingredient ~ full fat half & half ! My best friend was grabbing ingredients off shelves and unfortunately, pulled FAT FREE HALF AND HALF QUART… YUCK. BUT …hopefully by morning, on slow all night, the taste and texture works. I added some Irish butter to add fat and flavor. Fingers crossed. Did the sherry, and a pinch of cinnamon, pinch of cumin. No old bay on hand. Potatoes and sautéed onions to start. Thank you Deena! I’m praying for thick and yummy by morning! 3 cans cream Potato soup 3 cans cream celery soup 2 larger cans new England clam chowder 4 cans chopped clams, and juice Plus sherry wine Amd some bottled clam juice All on low/slow , overnight. Update tomorrow!
When serving add a sprinkling of chopped parsley and chives. I love this with oyster crackers
Didn’t realize it needed to cook all day long until it was too late. Made on stove instead (30 min or so). It was still pretty darn creamy and tasty. If doing this, try adding more clams. It could have used a bit more flavor intensity that I’m sure would have developed had it cooked longer as written. Nice quick meal this way, though. I will make again, for certain. Next time I’ll try the long version and see if it makes enough difference to bother. Maybe the flavor will be more intense that way. Loved this anyway.
Super easy and super yummy! Reminds me of red lobsters chowder. Instead of using two cans of minced clam I used one can of minced and one can of whole clams. I also added in about four small potatoes diced. Will definitely be making this again!
Loved this! It was plenty thick and creamy with good flavor. I kicked it up a notch by adding 4 cubed unpeeled red potatoes, 3 chopped celery sticks and 1/2 an onion, all of which I sautee’d in butter till the potatoes softened just a bit. Great for a fall football watch party!
I love this version of clam chowder. I always add an extra couple of cans. The more, the better, for me.
I have been making this recipe for years with the addition of onions and celery sauteed in butter and sometimes a little bacon as well and have become famous in my family for it. I make it in the morning or the day before and get rid of all the cans – no one knows my “secret recipe” hahaha. I’ve made it on the stovetop and the slow cooker – better in the slowcooker if you have the time.
It was the best clam chowder ever, this recipe is a keeper!!!
I made it with the original posters additions of soups to thicken it up. DELICIOUS especially when served in a sourdough bread bowl. How the bread soaks up the soup… my mouth is watering just thinking of it. THIS RECIPE IS A MUST!
For my first time making this soup, one thing I did differently was add less cream than called for. I used about 2/3 the quart, simply because I didn’t want it any thinner than it was at that point. I also sauteed a small onion and minced garlic (because I add garlic to almost everything) in about 1/4 cup of butter which I then added to the soup. And, for the can of clam chowder, I used Progresso to get a little more heartiness into the soup. It was delicious and I loved it! Also love how simple and quick this was. Next time I make this, I’ll add 2 more cans of clams. Other than that, perfect!
I used cream of bacon soup instead of cream of celery. Wonderful
The flavor was exceptional. Way way EASY!! .. I did add a cup of cubed potatoes when I warmed it up the next day. Should have done that from the beginning since we like a little more of that.
Made this for our luncheon with our game night friends and end up giving everyone the recipe before they went home, which speaks for itself….
I have been making this every Thanksgiving for at least 6 years! I add more clams ,chopped bacon and two stalks of celery (remove before serving) My family and friends cant get enough of it
I used 3 cans of New England Clam Chowder, 3 cans of condensed cream of potato, 1 can of condensed cream of celery, 4 cans of minced clams with juice, 2 pints of heavy whipping cream, 2 large potatoes cut up into bite size pieces & 1 stalk of diced celery. I seasoned it with a little O’Bay and pepper and cooked it in my crock pot for 8 hours as directed and served it with cheddar cheese biscuits and it was the best meal I’ve had in a long time! As good as high in restaurants! Thanks so much for the recipe. I’ll be making this again and again.
I have made this often over the years, my family loves it. I modified it some I add 3 to 4 potatoes diced, a medium onion diced and 3 to 4 stalks of celery as well as a stick of butter and a can of chicken broth. It adds addition flavor as well as makes it thicker .
Extremely easy to make but a favorite of everyone I serve it to. I actually use this as a base for a seafood chowder by adding mussels, scallops and shrimp to this already flavorful chowder.
I always make the original recipe at first to see if I’m going to like it. So I did make original recipe. It’s too thin and not enough substance, like drinking milk. The flavor was good though.
Super easy and get compliments all the time.