Name: Morehart's Clam Chowder recipe
Ingredients: 6 large potatoes, cubed;1 (8 ounce) package sliced fresh mushrooms;1 yellow onion, chopped;½ green bell pepper, minced;2 quarts half-and-half;5 (6 ounce) cans clams in clam juice, undrained;2 (10.75 ounce) cans condensed cream of mushroom soup (such as Campbell's®);½ cup butter;1 tablespoon chopped parsley;salt and ground black pepper to taste;1 pinch seafood seasoning (such as Old Bay®), or to taste

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Ingredients

6 large potatoes, cubed 1 (8 ounce) package sliced fresh mushrooms 1 yellow onion, chopped ½ green bell pepper, minced 2 quarts half-and-half 5 (6 ounce) cans clams in clam juice, undrained 2 (10.75 ounce) cans condensed cream of mushroom soup (such as Campbell's®) ½ cup butter 1 tablespoon chopped parsley salt and ground black pepper to taste 1 pinch seafood seasoning (such as Old Bay®), or to taste

Nutrition Info

604.2 calories carbohydrate: 57 g cholesterol: 109.6 mg fat: 35.2 g fiber: 5.6 g protein: 17.9 g saturatedFat: 20.5 g servingSize: - sodium: 906.2 mg sugar: 4.4 g transFat: : - unsaturatedFat: : -

Directions

Bring a large pot of lightly salted water to a boil and add potatoes, mushrooms, onion, and green pepper. Reduce heat to low, cook vegetables at a simmer until potatoes are tender, about 30 minutes. Drain. Place boiled vegetables back into the pot and raise heat to medium.
Stir half-and-half, clams with their juice, cream of mushroom soup, butter, and parsley into vegetables, bring to a boil, stirring occasionally. Reduce heat to low and simmer until thickened, about 30 minutes, stir often. Season with salt, black pepper, and seafood seasoning.

Recipe Yield

10 servings

Recipe Note

A deliciously simple homemade clam chowder recipe that warms your soul through and through! This tastes like something you might be served at a southern coastal restaurant. This goes best with a nice crisp green salad and hot crusty bread.

Alternatives to this recipe

Morehart's Clam Chowder