Okay, so you have exactly... no time for lunch. So, you grab a can of clam chowder (or canned potato soup) and hope for the best. What if I told you that you can doctor up that canned soup and it will taste like you just had a bowl of gourmet, coastal cuisine and it will only take a few minutes.

So, here's what you do:

Ingredients

  • 1 large can of clammed chowder
  • 1 5 oz can of clams
  • 1/4 cup milk or cream
  • 1 tbsp olive oil or butter (if using stove-top version)
  • 1 rib of celery - chopped
  • 1/4 onion - chopped
  • 2 slices precooked bacon - chopped
  • Old Bay Seasoning/fresh parsley
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In Microwave

Place chopped celery and onion in a microwave-safe dish. Add two tablespoons of water, cover, and cook on high for 3 minutes. Vegetables should be tender. Stir in soup, clams, bacon, milk, and heat on high for 2 minutes and 30 seconds. Stir halfway through. Top with Old Bay and garnish with fresh parsley.

On Stove Top

Heat oil in a medium stockpot. Add chopped onion and celery. Saute for 3 minutes until crispy tender. Stir in soup, clams, bacon, milk, and heat on medium/low for 6 minutes up to 15 minutes stirring constantly. Top with Old Bay and garnish with fresh parsley.

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