A traditional cream-based New England style clam chowder with vegetables.


2 cups diced potatoes
2 cups diced vegetables; carrots, celery, tomatoes, cabbage, fresh corn, onions (any combination)
1 can cream of onion soup
1 can cream of celery soup
1 pt. half and half
1 pint fresh chopped clams with juice or (3) small cans of chopped clams, drained
salt and black pepper to taste


  1. Boil vegetables in salted water until tender; drain.
  2. Mix soups with half and half, blending thoroughly.
  3. Add soup mixture, vegetables, and clams to potatoes.
  4. Add milk if necessary to obtain desired consistency.
  5. Add salt and pepper to taste. Heat thoroughly.

NOTE: Do not allow chowder to reach a rolling boil.

Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes

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