Karen's New England Clam Chowder

== Description ==
A Sneaky Kitchen recipe from Karen Danielson. More details at The Sneaky Kitchen
== Ingredients ==
* 5 cans condensed cream of potato soup (10¾ oz.)
* 6 cups fat free half-and-half
* 10 oz can whole baby clams, undrained
* 1 tbsp dried minced onion
* 1 tbsp dried parsley flakes
* ½ tsp garlic powder
* ½ tsp seasoned salt
* hot sauce (to taste)
* salt (to taste)
* black pepper (to taste)
* 2 tbsp butter, melted
* minced fresh parsley
== Directions ==
# Heat soup with half-and-half in heavy large saucepan over medium heat. 
# Add next 6 ingredients. Season with salt and pepper. Reduce heat to low. Simmer gently until thickened, stirring frequently, about 15 minutes. 
# Drizzle butter on top. Ladle soup into bowls. Garnish with the fresh minced parsley. If the chowder isn't thick enough to suit, you can do one of two things: 
# Stir in instant potato flakes and keep adding and stirring until chowder reaches desired thickness, or, 
# Stir in Wondra flour, a little at a time, and continue adding and stirring until chowder reaches the desired thickness. If thickening with flour, cook an additional 2–3 minutes so no raw flour taste remains.
Category:Clam Recipes
Category:Chowder Recipes
Category:Canned soup Recipes