Beer makes batters better, meat more tender, and sauces more flavorful.

The secret to copying Noah's Ark's famous clam chowder is using two kinds of soup mixed with clams, sauteed onions, and a lot of rich half-and-half.
1/2 cup butter
1 small onion, chopped
1 can (8 ounce size) clams, drained
2 cans (10.75 ounce size) New England clam chowder
3 cans (10.75 ounce size) cream of potato soup
1 quart half and half
Heat the butter in a large saucepan over medium-high heat. Add the onions and cook, stirring frequently, for 2 minutes or until they begin to soften.
Add the clams, clam chowder, cream of potato soup, and the half and half. Mix well.
Bring the soup to a very low simmer and let cook for one hour. Serve the clam chowder hot with crackers, if desired.
You can also let it simmer in a crock pot on low for 2 hours.
Beer makes batters better, meat more tender, and sauces more flavorful.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
If you're a fan of the menu at this American chain of restaurants which serves a variety of foods such as burgers, steaks, pasta, and seafood then you'll love this collection of copycat recipes.
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reviews & comments
September 21, 2019
I lived in St Charles, Mo. Loved their clam chowder. This is the only recipe I use. Have found that Campbell's soup works the best
July 23, 2019
You can also add 1 diced baking potato to this soup. Just make it even better and thicker.
August 13, 2013
Crazy that a restaurant would use canned clam chowder as a base for this recipe but I will say this soup is very very good.
December 23, 2012
I used to go to Noah's Ark Restaurant in St. Charles and I have searched for this recipe since somehow losing mine (although I had it memorized, turned out, I wrote it down before searching from memory). Anyway, YOURS IS THE REAL ONE. I have encountered many that are just not quite right, including some with cream of celery, but yours is the "official" version. Thank you!