Morehart's Clam Chowder recipe
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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 caloriescarbohydrate: 57 gcholesterol: 109.6 mgfat: 35.2 gfiber: 5.6 gprotein: 17.9 gsaturatedFat: 20.5 gservingSize: -sodium: 906.2 mgsugar: 4.4 gtransFat: : -unsaturatedFat: : -
Directions Morehart's Clam Chowder
Directions
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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.