I fell in love with cream soups when I was dating my husband. Until then, cream of tomato was the only soup I liked and Campbell condensed soups didn’t do anything for me. Then the world opened my eyes as I started dining out out with my now husband. Somehow, this finicky eater was willing to try new foods (I didn’t want to be a wuss), and now many of my favorite foods are those I had never tried before. Clam chowder is now my number one go to soup, and since vacationing in North Carolina every year, I just can’t get enough!
- 1 medium onion, chopped
- 2 (5 ounce) cans baby clams
- reserved juice from the 2 (5 ounce cans) of baby clams
- 6 -7 potatoes, cubed or diced into small pieces
- 2 (10½ ounce) cans cream of celery soup
- 1½ cups heavy cream
- ½ cup milk
- 1 tablespoon butter
- salt and pepper to taste
- Add onion to a heavy soup pot or dutch oven and cook on medium high until tender. Next add all the clam juice from both cans of baby clams and stir until blended. Add potatoes and cover. Cook until potatoes are fork tender, about 10 minutes. Keep stirring every few minutes to make sure nothing sticks to the bottom. Finally, add the clams, soup cream and milk and stir. Then add the butter and simmer soup for about 45 minutes on low heat until thick and creamy. If you want a thicker base, mix 1 tablespoon of cornstarch in ¼ cup of cold water and stir into chowder. Add salt and pepper to taste. Allow to cook for another 20 minutes until you get the consistency you want. Stir occasionally while simmering. Serve in soup bowls or bread bowls and sprinkle with a few oyster crackers. Add some garlic bread for a nice touch.