From the famous restaurant in Provo that is no longer in business. The best clam chowder ever.
Strain juice from clams and pour over vegetables in medium saucepan. Add enough water to barely cover and simmer (covered) over medium heat until potatoes are tender (about 20 minutes).
Meanwhile, melt butter, add flour, blend and cook 2 minutes. Add cream and cook stirring until smooth and creamy. Add vegetables and clams. Heat through. Season with salt, pepper and sugar.
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Serving Size: 1 Serving (215g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 309 | ||
Calories from Fat: 177 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.7g | 26 % | |
Saturated Fat 12.3g | 61 % | |
Monounsaturated Fat 5.5g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 60.9mg | 19 % | |
Sodium 243.6mg | 8 % | |
Potassium 404.7mg | 11 % | |
Total Carbohydrate 29.5g | 9 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 28.1g | ||
Protein 5.3g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 309
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