Morehart's Clam Chowder

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.

• Preparation Time: 20 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 20 mins
• Calories: 604 Calories

Ingredients

• ½ cup butter
• salt and ground black pepper to taste
• 1 yellow onion, chopped
• ½ green bell pepper, minced
• 6 large potatoes, cubed
• 1 (8 ounce) package sliced fresh mushrooms
• 1 tablespoon chopped parsley
• 1 pinch seafood seasoning (such as Old Bay®), or to taste
• 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®)

Recipe Instructions

Step 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.

Step 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.