Ingredients
- 2 cans (10 ounce) cans cheddar cheese soup (Campbell's, I used the "healthy request" version)
- 1 can (28 ounce) diced tomatoes (or one 28 ounce can stewed tomatoes, use juice (I used Italian diced tomatoes)
- 1 can (28 ounce) clams (juice is optional- I use it if it's clam juice, chopped or whole baby clams)
- 2 to 8 tablespoons margarine (or butter, 1 cube is original)
- 1 bag (10 ounce) frozen onions (or equivalent fresh diced onions)
- 3 cloves garlic, minced (my addition)
- 2 cans (12 ounces each) evaporated milk (or fat free evaporated milk or equivalent of 4 cans fresh milk)
- 2 bay leaves (important)
- Salt, to taste (I used 1 tsp)
- Pepper, to taste (I used fresh course ground)
- Various seasonings, to taste (thyme works good, I used 1tbsp thyme)
How to Make
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Step 1: In large pot melt margarine/butter and saute bag of onions in it. When onions are almost done add garlic, if using.
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Step 2: If using stewed tomatoes, dice them and add to pot.
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Step 3: Add rest of ingredients to pot. Stir.
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Step 4: Cook real slow over low heat for 3-4 hours. *I've made this in a crockpot on high for 2-3 hours.
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Step 5: This is great served with crusty bread, dip the bread in it! It also tastes even better the next day.
We hope you enjoy this recipe!
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