YaYa’s Clam Chowder
Ingredients
- 4 cans New England Clam Chowder Soup
- 5 cans Potato Soup
- 2 large cans Whole Baby Clams
- 2 quarts half and half
- 1 stick Margarine not butter
- 1 large onion – minced
Instructions
- Sauté onion in margarine and add remaining ingredients.
- Bake in the oven at 200°F for 4 hours, uncovered. Stir occasionally.
Notes
- Margarine is used instead of butter to prevent burning.
- The low oven temperature ensures the soup won’t boil, preventing curdling.
Yaya’s Tips for Success
To keep your chowder smooth and creamy, be sure to stick with margarine instead of butter, as butter has a lower burn point and could ruin your base.
The onion should be minced finely so it blends into the soup and adds flavor without chunkiness.
Stir gently every hour during baking to prevent any sticking around the edges and to evenly distribute the clams and seasoning.
I always use a heavy-bottomed Dutch oven for this—it keeps the heat nice and even.
Yaya’s Customization Ideas
This recipe is wonderfully adaptable depending on what you have on hand or your personal taste. You could:
- Add cooked, diced bacon for a smoky finish.
- Stir in a few dashes of hot sauce or a pinch of cayenne for a bit of heat.
- Substitute part of the half and half with heavy cream for an even richer texture.
- Toss in some frozen corn or diced celery if you want more texture and variety.
Make it your own, and serve it proudly—it’s always a crowd-pleaser at our table.
Yaya’s Original Recipe Card
