Shrimp and Clam Chowder

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 305.3
  • Total Fat: 7.3 g
  • Cholesterol: 182.0 mg
  • Sodium: 1,054.4 mg
  • Total Carbs: 31.9 g
  • Dietary Fiber: 4.0 g
  • Protein: 29.0 g

View full nutritional breakdown of Shrimp and Clam Chowder calories by ingredient
Report Inappropriate Recipe

Submitted by:

Number of Servings: 6


    Butter, 2 tbsp
    Scallions, raw, 1 cup, chopped
    celery, raw, 2 stalk, large (11"-12" long)
    Carrot, 1 cup diced
    Green Peppers (bell peppers), 1 cup, chopped
    *Flour, white, .25 cup
    Milk, 2%, 2 cup
    Yellow Sweet Corn, Frozen, 1.25 cup kernels
    *Potato, raw, 2 cup diced
    Shrimp, cooked, 16 oz
    *Clams, canned, meat only, 1 cup
    Water, tap, 6 cup (8 fl oz)


Heat Butter on large pot over medium high heat. Add scallion, celery, green pepper, and carrot. Cook, stirring ocassionally until veggies are crisp tender. Add flour and cook until flour is lightly toasted. add milk, 6 cups water and potatoes. Bring to rapid simmer, then reduce the heat to medium and cook until potatoes are tender. Add corn to pot and cook another 3 minutes. Stir in shrimp and clams. Cook about 3 more minutes. Season with salt and pepper if more is needed. ( it would depend on the saltiness of the clams)

Serving Size: Serves 6 -1 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user DESONGBIRD1977.

Rate This Recipe