New England Clam Chowder

Chicken of the Sea

1 can (10 oz.) whole baby clams, reserve liquid

1 can (10 ¾ oz.) condensed cream of potato soup

1 can (10 ¾ oz.) condensed cream of celery soup

1 green onion, sliced

½ tsp. basil leaves

1 ¼ cups milk

In medium saucepan combine soup(s), milk, onions, basil and reserved clam liquid. 

The main source of pizzazz for this dish.

Cook over medium heat 10 to 15 minutes or until hot, stirring often. Stir in clams and cook one minute longer.

It certainly cleans up real good!

Always a treat.

My Rating: 4/5 "I know this isn't going to win any points for authenticity, and it's certainly a quick-and-easy version of clam chowder. That said, the green onions give it some nice fresh zing, it's cheap, it's seafood-y, and it's filling. I call that a pretty solid win."