morehart's clam chowder

morehart's clam chowder
  • 6 large potatoes, cubed
  • 1 (8 ounce) package sliced fresh mushrooms
  • 1 yellow onion, chopped
  • 1/2 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®)
  • 1/2 cup butter
  • 1 tablespoon chopped parsley
  • salt and ground black pepper to taste
  • 1 pinch seafood seasoning (such as Old Bay®), or to taste


  1. 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.
  2. 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.

08/26/2019
morehart's clam chowder, recipe PT15M PT1H 5 455 calories

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