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Okay, I have lots of things to say about Christmas this year. It was a really great Christmas! I mean, hello, Georgia had the first white Christmas in like 200 years. How could that be anything short of fantastical?

But, I need to write this really easy delicious clam chowder recipe down first because if I don’t I’ll totally forget it and my blog is like my virtual recipe box so please bear with me while I publish this BEFORE my recap of Holiday Wonderfulness 2010.

And, so, without further ado…Clam Chowder.

1 small box organic cream of broccoli soup

1 small box organic potato leek soup

1 quart half and half

1 pint heavy whipping cream

3 large potatoes

3 cans minced clam (undrained)

3 celery stalks, chopped

1 clove garlic

olive oil

salt & freshly ground black pepper to taste

(next time I will add some chopped bacon, an extra can or two of whole clams and maybe even more potatoes)

Heat olive oil, chopped garlic, potatoes & celery in large stockpot. Add soups. Add half & half and heavy cream. Add canned clams with their juices. Let simmer (avoid boiling!) for about an hour and then reduce heat to low and cook until you’re ready to eat it. I left mine on the stove for several hours and the potatoes were so incredibly tender and delicious.

This was a huge hit around here and the kids absolutely loved it. Which I love because, as it turns out, clams have lots of amazing nutritional value to them. And since they were minced the kids never even knew they were in there (and I’m pretty sure they’d never eat the whole ones) and so it was like tricking them into eating something that was good for them. Of course, with the amount of heavy cream and half & half in this recipe I don’t know that I’d call it a healthy meal choice. But, it was delicious nonetheless!

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