This potato soup turned clam chowder is so easy you don't need to wait for a special occasion to serve it! Open a few cans, add some cream and stir to heat. It's really that easy and full of great flavor.
INGREDIENTS
1 Baked Potato Soup Blend
2
6.5 ounce cans chopped clams; drain and reserve juice
water (add to reserved clam juice to make 4
cups liquid)
1
cup half-&-half, (may substitute
milk)
2
medium size potatoes, baked and chopped
- In saucepan over medium-high heat, combine soup mix with water, clam juice, half-&-half, and potatoes; bring to a boil.
- Reduce heat, add clams, and simmer for 5 minutes.
Serve
hot.
Option:
For a milder clam flavor, use only 1 can of clams.
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