15 Minute Clam Chowder is a quick version of a classic that works and taste so well.. The use of soups adds a body to the dish that avoids using bacon and double cream. Also this recipe takes a 1/4 of the time it would take normally but the taste, textures and aroma are amazing. When serving this, I normally prepare fresh baked bread and a salad of little gem lettuce, shaved fennel, orange segments and black olives. The contrast is superb but compliments each other perfectly. On a cold day when you have been standing on a touchline watching you team play. Get home and be welcomed by this. Paradise.
15 Minute Clam Chowder
- Drain juice from clams into pan and cook celery and onion in juice until tender; about 10 minutes. Add the 3 cans of soup and dilute with half and half or milk to desired consistency.
- Bring to a boil; add clams but do not boil again.