Clam Chowder
- Number of Servings: 4
Ingredients
* Butter, salted, 3 tbsp (remove) * Milk, nonfat, 1 cup (remove) * Pepper, black, 6 tbsp (remove) * Thyme, fresh, 5 tsp (remove) * Carrots, cooked, 1 tbsp (remove) * Celery, raw, 1 cup, diced (remove) * Onions, raw, 2 cup, chopped (remove) * Potato, raw, 1 large (3" to 4-1/4" dia.) (remove) * Wheat flour, white, bread, enriched, 0.25 cup (remove) * Clams, canned, meat only, 0.50 cup (remove) * Chicken stock, home-prepared, 0.25 cup (remove) * heavy creme, 16 serving (remove)
Put 2 pats of butter into pan and throw onions and celery in for 10 min. Make rouge with flour and butter in with the onions after the 10 min. is done. You do this by adding 1 tsp of butter and 5 of flour and mix.
Take out, cook diced potatoes in water for 30 minutes. Drain water when done.
Throw in onions, carrots and celery. Also the FRESH thyme.
Add clam juice from can and 1 cup creme and 1 cup skim milk. Let cook about 20 minutes. Add clams at the end and cook for another 5.
Add salt to taste.
Number of Servings: 4
Recipe submitted by SparkPeople user REBELREBEL1.
Take out, cook diced potatoes in water for 30 minutes. Drain water when done.
Throw in onions, carrots and celery. Also the FRESH thyme.
Add clam juice from can and 1 cup creme and 1 cup skim milk. Let cook about 20 minutes. Add clams at the end and cook for another 5.
Add salt to taste.
Number of Servings: 4
Recipe submitted by SparkPeople user REBELREBEL1.
Nutritional Info Amount Per Serving
- Calories: 386.3
- Total Fat: 19.3 g
- Cholesterol: 63.4 mg
- Sodium: 178.7 mg
- Total Carbs: 45.2 g
- Dietary Fiber: 7.7 g
- Protein: 11.9 g
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