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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 341.5
  • Total Fat: 10.3 g
  • Cholesterol: 43.1 mg
  • Sodium: 922.7 mg
  • Total Carbs: 46.6 g
  • Dietary Fiber: 3.2 g
  • Protein: 16.7 g

View full nutritional breakdown of New England Clam Chowder calories by ingredient
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New England Clam Chowder

Submitted by: JENNIFER994

Introduction

This recipe is adapted from the 1973 edition of The Joy of Cooking. It's just good old fashioned clam chowder - nice to eat on Good Friday, or Fridays during Lent. This recipe is adapted from the 1973 edition of The Joy of Cooking. It's just good old fashioned clam chowder - nice to eat on Good Friday, or Fridays during Lent.
Number of Servings: 6

Ingredients

    1 large onion, chopped (about 2 cups)
    1 1/2 cups chopped celery
    2 Tablespoons butter
    1/4 cup flour
    6 cups 2% milk
    3 Tablespoons Better than Boullion clam base
    3 cans chopped sea clams (reserve juice)
    1 bay leaf

Directions

Saute onions and celery in butter in a dutch oven for about 5 minutes, or until softened. Meanwhile, measure out milk separately, and add and mix with the milk the drained clam juice and clam base. Gradually sift flour into vegetable mixture in pot over medium heat as your stir well to avoid clumping. Then, gradually add milk mixture and stir well, making sure soup does not boil (or it will curdle). Turn to high or medium high and stir frequently or constantly until soup is very hot, but NOT boiling (watch carefully). Add the potatoes and bay leaf. Cook for about 20 minutes on medium, again being careful not to allow it to boil, then add clams. Cook on low for another 5-10 minutes.

Grinding fresh pepper on top of soup as you're about to eat it is a tasty addition.

Makes 12 cups. Each serving is 2 cups.

Number of Servings: 6

Recipe submitted by SparkPeople user JENNIFER994.





TAGS:  Fish | Dinner | Fish Dinner |

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