This is the time of year when I love to have soup for dinner at least once a week.
If you love clam chowder, then you’re in the right place. Here is a recipe I’ve had for more than 20 years. I got it from and old friend’s mom. She got it from a restaurant in the St. Louis area.
Being the professional google researcher that I am, I checked to see if the restaurant is still in existence and tried to confirm if the recipe is authentic or a copy-cat recipe. My best guess is that it is a copy-cat recipe.
Some of you may recognize the restaurant so here’s a bit of history and nostalgia for you about Noah’s Ark in St. Charles, Missouri.
This soup is excellent and so easy to make. Pretty much anything that takes a quart of half and half is going to be tasty (just my opinion). Let me know if you make it and if you like it!
Our way: I used minced onions or onion salt. I do not buy onions. I do not chop onions. Onions are a vegetable, aren’t they? I cook on a stovetop and have never baked soup in my life.
- 1/2 stick butter (also known as 4 Tbsp)
- 1 medium onion (chopped)
- 1 can clams (drained)
- 2 cans Campbell’s® New England Clam Chowder
- 3 cans Campbell’s® Potato Soup
- 1 quart half & half
- salt & pepper to taste
Melt butter and sauté clams for 15 minutes. Mix all ingredients together. Cook for 4 hours on stovetop or bake 1 hour at 350°