New England Clam Chowder (Lactose Free
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 tablespoon olive oil1 large onion, diced2 large carrots, scraped and diced2 large stalks celery, diced1/2 cup all-purpose unbleached white flour2 cups clam broth3 cups plain soy or rice milk2 6.5 oz. cans chopped or minced clams1/2 teaspoon white pepper1 tablespoon dried parsley3/4 teaspoon salt1/2 teaspoon crushed thyme1 bay leaf1/4 teaspoon ground black pepper4 cups Russet baking potatoes (about 2 large), peeled and diced into 1" cubes
In a large stockpot heat the oil over medium heat. Add the onions and carrots and saute until softened. Gradually sift in the flour, stirring thoroughly and scraping bottom of pan. Very gradually stir in the clam broth, scraping sides and bottom of pan to make sure flour is thoroughly incorporated without clumping. Stir in rice milk until mixture is smooth. Add the clams and spices, bring soup to a boil, then cover and reduce heat. Simmer for 30 minutes. Add diced potatoes, cover and simmer for an additional 30 minutes. Taste and adjust seasoning with salt and pepper. Serve with crushed crackers.
Number of Servings: 6
Recipe submitted by SparkPeople user ZIONESSS.
Number of Servings: 6
Recipe submitted by SparkPeople user ZIONESSS.
Nutritional Info Amount Per Serving
- Calories: 306.4
- Total Fat: 6.6 g
- Cholesterol: 27.6 mg
- Sodium: 665.8 mg
- Total Carbs: 39.4 g
- Dietary Fiber: 5.7 g
- Protein: 23.2 g
Member Reviews