New England Clam Chowder
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 large onion, chopped (about 2 cups)1 1/2 cups chopped celery2 Tablespoons butter1/4 cup flour6 cups 2% milk3 Tablespoons Better than Boullion clam base3 cans chopped sea clams (reserve juice)1 bay leaf
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.
Number of Servings: 6
Recipe submitted by SparkPeople user JENNIFER994.
Number of Servings: 6
Recipe submitted by SparkPeople user JENNIFER994.
Nutritional Info Amount Per Serving
- Calories: 326.6
- Total Fat: 9.3 g
- Cholesterol: 43.1 mg
- Sodium: 182.7 mg
- Total Carbs: 44.6 g
- Dietary Fiber: 3.2 g
- Protein: 16.7 g
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