I had oral surgery early this week (this has been a multi-year deal and with my braces having come off in 2010, my first implant was done yesterday! Very exciting to say the least.) While the surgery went well I wasn’t up to eating solid foods last night till the swelling went down. Poking around the kitchen I came up with a quick dinner that I could eat and so could the guys on Monday night. I served their soup chunky and ran my bowl’s worth through the blender. Walker could have eaten mine easily 😉 It was an easy and quick way to have dinner on the table. I don’t normally live off canned soup….but hey, sometimes you need the help!
I had a small amount left over so served it over rice the next day for lunch, topped with chives.
Clam Chowder Halfway Homemade
- 2 cans Campbell’s Select Harvest 98% Fat Free New England Clam Chowder
- 1 lb small red potatoes, cubed bite size
- 1 Tbsp olive oil
- 2 large carrots, peeled and diced
- 2 stalks celery, diced
- 1 Tbsp dry parsley
- 1/2 tsp granulated garlic
- 1/4 tsp ground black pepper
- 1 can clams, mostly drained and chopped fine (I used Trader Joe’s)
Steam the potatoes till tender. Meanwhile in a large saucepan heat the oil over medium. Add in the carrots and celery, cook till tender. Add in the potatoes and stir till they are turning golden. Add in the soup and seasonings, stirring well. Turn the heat to medium-low and let heat through, stirring often. Right before serving stir in the clams, they will warm through quickly.
Serve with hot and crispy grilled cheese sandwiches for a complete dinner.
Serves 3 to 4.