Cape Cod Clam Chowder

Cozy up on chilly nights with a bowl of delicious, Cape Cod Clam Chowder.

Yield: Serves 6 to 8


  • 2 10-3/4 ounce cans New England clam chowder
  • 1 10-3/4 ounce can cream of celery soup
  • 1 10-3/4 ounce can cream of potato soup
  • 2 2 pints half-and-half
  • 3 potatoes, peeled and diced
  • salt and pepper to taste
  • Optional: chopped tomatoes, fresh chives


  1. Combine soups and half-and-half in a large stockpot.
  2. Place over medium-low heat until heated through, stirring often. Set aside over low heat.
  3. Boil potatoes in water for about 10 minutes; drain and add to soup mixture.
  4. Cook over medium heat until potatoes are tender.
  5. Add salt and pepper to taste. Garnish with tomatoes and chives, if desired.
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