Quality canned clam chowders are pretty tasty – here’s a fast and easy way to improve the result. One pot to wash. Go easy on the added salt, needs pepper. About two hearty servings.
Ingredients: One 18.8 ounce can Campbell’s Chunky New England Style Clam Chowder, two 6.5 ounce cans Snow’s Bumblebee Minced Clams, one small white onion, finely diced. 3/4 Tbsp. butter, pepper to taste. Chopped clams are almost as good.
Process: Saute onion over low heat in about 3/4 Tbsp. butter until almost clear. Add minced clams and liquid, bring to slow boil, cook one minute. Add canned clam chowder and pepper to taste, stir well to mix, bring to slow simmer, cook one minute. Simmer a minute or so longer to further thicken chowder if desired. Cover pot and rest chowder three minutes, serve with toast or crackers.