Mr Libido Incognito wrote:
> Bob (this one) wrote on 17 Dec 2006 in rec.food.cooking
>
>> Quickest New England-style clam chowder absolutely not
>> endorsed by anyone from New England is to take a canned
>> cream of potato soup, follow directions, heat it, throw in
>> some canned clams, bring back to heat and serve with a
>> serious dab of butter on top.

>
> Sounds like a good start...


http://www.cs.cmu.edu/~mjw/recipes/s...m-chowder.html

2 cans Campbell's potato soup
2 cans chopped clams
1 cup half and half
Medium onion, diced fine
2 cloves of garlic, diced fine

Drain 1 can of clams and save juice from remaining can. Mix
all ingredients into a medium saucepan and bring to a boil over
medium heat, stirring constantly for 10 to 15 minutes, reducing
heat to low and simmer for approximately 10 simutes. Serve.

Recipe by:
Hans C. Lorenzen, Jr.
Glen Gardner, NJ

My variation would be to substitute one can of creamed corn for one of
the cans of potato soup.

Jimmy Tango Lives!

--
Dave S