- 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
- 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.
08/26/2019
recipepes.com
morehart's clam chowder, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
