Clam Chowder III recipe

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Ingredients

1 cup chopped onion
3 cloves garlic
4 cups peeled and diced potatoes
1 cup diced celery
1 teaspoon salt
½ teaspoon ground black pepper
2 (10 ounce) cans minced clams, drained with juice reserved
1 quart half-and-half cream
½ teaspoon white sugar
¾ cup butter, melted
¾ cup all-purpose flour

Nutrition Info

705.6 calories
carbohydrate: 46.6 g
cholesterol: 182.9 mg
fat: 43.6 g
fiber: 2.8 g
protein: 32.6 g
saturatedFat: 26.3 g
servingSize: -
sodium: 741.9 mg
sugar: 3.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a blender, combine onion, garlic and enough water to make a smooth paste. Set aside.

  2. In a large pot, combine potatoes, celery, salt, pepper, onion mixture and juice from clams. Augment with enough water to cover. Bring to a boil, then reduce heat and simmer until potatoes are soft, 20 minutes.

  3. Stir in half-and-half and sugar. Combine melted butter and flour, then whisk into soup. Cook and stir until thickened. Stir in clams and adjust seasonings.

Recipe Yield

6 servings

Recipe Note

Very basic and easy, and by no means low in fat, but very well worth it.

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