Source: Food.com
In a medium saucepan, drain the juice from the clams; set the clams aside.
Combine clam juice with the onions, celery and potatoes.
Add enough water to barely cover and simmer, covered, over medium heat until the potatoes are tender, about 20 minutes.
In a large saucepan, melt the butter.
Add flour and stir in to the butter.
Slowly whisk in the warm half-and-half.
Cook and whisk until smooth and thick, about 5 minutes.
If you want a thinner chowder, add 1/2 to 3/4 cup water or clam broth.
Add the vegetables with their cooking liquid, clams, salt, pepper and sugar to the pan.
Stir well and adjust the seasonings if necessary.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (763g) | ||
Recipe Makes: 1 Recipe | ||
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Calories: 526 | ||
Calories from Fat: 4 (1%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 11.1mg | 3 % | |
Sodium 1476.2mg | 51 % | |
Potassium 1099.2mg | 29 % | |
Total Carbohydrate 131.5g | 39 % | |
Dietary Fiber 4.7g | 19 % | |
Sugars, other 126.8g | ||
Protein 4.1g | 6 % | |
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: 526
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