Clam Chowder

  • 1 stick butter

  • 1 onion, chopped

  • 6 cans concentrated cream of potato soup

  • 2 quarts half and half

  • 2 small cans clams, drained (more if desired)

  • Salt and pepper to taste

In a heavy pot with a lid (that is oven proof) , sauté the onion in the butter. Stir in the remaining ingredients. Cover and bake in a preheated 275 °F. oven for 2 1/2 to 2 hours. Stir occasionally.

Marilyn Harris

Marilyn Harris

Welcome to my web page. I hope you will visit often and enjoy using the recipes we post for you here. They are recipes that have been requested on the show on Saturday afternoon and some are from my cookbooks and my own kitchen, while others are... Read more


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