Minoo started the cooking class in Caring Place for year 2007 with a popular soup, Clam Chowder. Minoo’s recipe is a simplified version which uses Cream of Mushroom Soup to gives the Clam Chowder its creaminess.
Minoo’s recipe is perfect at this time of the year. Vancouver had been unseasonably cold these days with quite a few days of snow storms and sub-zero temperatures. What is better than a hot bowl of soup in this cold winter?
Ingredients
- 3 tablespoons oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 4 medium potatoes, peeled and cubed
- 1 can whole baby clams
- 2 cans cream of mushroom soup, low sodium preferred
- 2 teaspoons Mrs. Dash seasoning (optional)
- 1 teaspoon dried parleys or you may use some fresh chopped parsleys
- a pinch of dried thyme
- a pinch of dried marjarom
- salt and pepper to taste
Click on the link below for the instructions.
Instructions
 Sauteed the onions and garlic in oil and cook for 5 minutes until the onions soften. |
 Add in the potatoes. |
 Add enough water to cover the potatoes. Bring it to a boil and cook, covered, until the potatoes are tender (about 15 to 20 minutes). |
 Season with salt and pepper. |
 Add the clams and juice. Cook until the clams are heated through, about 5 minutes. |
 Add the cream of soups, breaking them down with a wooden spoon and stir until well blended. |
 Add the parsley, thyme and marjarom and mix well. Simmer the soup in very low heat for another 20 minutes. Serve hot. |
The clams can be substituted with salmon for a Fish Chowder. Minoo, thank you for this quick and simple recipe.
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1 user responded in this post
I like this soup…but so far, it’s straight from the can. LOL!
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