New England Clam Chowder
- Number of Servings: 4
Ingredients
Celery, 2 stalk, medium, choppedOnions, or Shalot .5 cup, chopped Garlic, 1 clove Butter, salted, 1 tbspVegetable Broth or clam juice 1 cup Chicken Broth, 1 can (10.75 oz) Fresh Italian flat leaf parsley, 1/4 cup choppedFresh Thyme, tbsp.Potatoes, 3 medium, peeled and dicedClams, canned, 1 cupMilk, nonfat, 2 3/4 cupFlour, white, 1/3 cup
Saute vegetables in butter until onion and garlic are opaque. Add broth, juice, parsley, potatoes and salt & pepper to taste. Bring to boil, reduce heat to low and simmer 10-15 minutes until potatoes are tender.
In a mixing bowl combine milk and flour. Whisk together until flour is disolved.
Add clams to soup. Allow to return to boil, 1-2 minutes, add flour-milk mixture.
Stir on medium low heat until soup bubbles and thickens to desired consistency.
Number of Servings: 4
Recipe submitted by SparkPeople user JENORATOR.
In a mixing bowl combine milk and flour. Whisk together until flour is disolved.
Add clams to soup. Allow to return to boil, 1-2 minutes, add flour-milk mixture.
Stir on medium low heat until soup bubbles and thickens to desired consistency.
Number of Servings: 4
Recipe submitted by SparkPeople user JENORATOR.
Nutritional Info Amount Per Serving
- Calories: 342.6
- Total Fat: 5.0 g
- Cholesterol: 38.5 mg
- Sodium: 893.4 mg
- Total Carbs: 49.8 g
- Dietary Fiber: 4.5 g
- Protein: 24.1 g
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