Clam Chowder Biscuit Casserole

New England clam chowder finds a cozy casserole home in this biscuit-topped bake. Creamy potatoes and briny clams bubble under golden refrigerated biscuits for an easy weeknight comfort dinner.

Serves 6 · 20 min prep · 30 min cook

Estimate for one serving

• 300 cal
• 12g protein
• 24g carbs
• 8g fat
• 3g fiber

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Ingredients

• 2 cans (6.5 oz) canned chopped clams with juicePantry
• 2 cups potatoes, diced smallProduce
• 1/2 cup celery, dicedProduce
• 1/2 onion, dicedProduce
• 3 tbsp butterDairy
• 3 tbsp flourPantry
• 1 1/2 cups half-and-halfDairy
• 1/2 tsp thymeSpices
• 1 can refrigerated biscuitsBakery
• to taste salt and pepperSpices

Instructions

1. 1Heat oven to 375°F. Sauté onion and celery in butter; stir in flour, clam juice, half-and-half, potatoes, and thyme. Simmer until potatoes soften.
2. 2Stir in clams; season. Pour into a baking dish.
3. 3Top with biscuits; bake 20–25 minutes until biscuits are golden and filling bubbles.
4. 4Rest 5 minutes.