Potoato-Clam Chowder

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 180.8
  • Total Fat: 3.9 g
  • Cholesterol: 6.7 mg
  • Sodium: 287.2 mg
  • Total Carbs: 29.9 g
  • Dietary Fiber: 3.6 g
  • Protein: 7.2 g

View full nutritional breakdown of Potoato-Clam Chowder calories by ingredient
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My recipe for clam chowder My recipe for clam chowder
Number of Servings: 8


    potatoes, clams and chicken brotyh


Wash and dice the potatoes (I don’t peel them but you can). Finely chop onions and garlic.

Saute garlic and onions in butter over low heat for about 5 min or until soft and translucent. Don’t let them brown. Add flour to the onions, cook 1 minute and keep stirring. Add 1 cup of stock in ¼c increments, stirring thoroughly to soften the roux. Slowly pour in the remaining broth, stirring after each increment to ensure it’s mixed thoroughly. Bring to a boil.

Add potatoes, clam liquid and spices. Cook over med-low heat for about 20 minutes or until very, very tender. Stir regularly to keep the roux from burning on the bottom. Remove bay leaf.

Mash the potatoes thoroughly (I got a Cuisinart Hand Blender for our wedding and it works great but don’t get carried away and puree them to much).

Cut up clams, add along with frozen vegetables. Cook another 5 minutes to heat through. If you need to thin down the soup, stir in skim milk to give it more of a soup texture, rather than “buzzed” potatoes.

Serve with a sprig of parsley and freshly cracked black pepper.

Number of Servings: 8

Recipe submitted by SparkPeople user GORDONBE.

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