New England Clam Chowder
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| Category: | |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Soup
| 2 6.5 ounce cans minced clams |
| 1 cup onions |
| 1 cup celery, chopped |
| 2 cups potatoes diced |
| 3/4 cup butter |
| 1 qt half & half |
| 1/2 tsp sugar |
| 3/4 cup flour |
| 1 tsp salt |
| 1 dash pepper to taste |
New England Clam Chowder Directions
- Drain the canned clams, reserve the juice.
- In a large pot, add celery, onion, potato, and reserved juice.
- Add anough water to cover vegetables.
- Simmer until potatoes are tender (20 minutes.)
- In another large pan, melt butter add flour. stir until well blended.
- Add half & half, sugar, salt and pepper. When well blended and cooked add to the vegetables.
- Add clams and stir thouroughly.
- If too thick, add water to thin.
Nutrition facts
Serving size 1 cup vegetarian
Per Serving
| Kcal: | 409 kcal |
| Fibers (g): | 1.9g |
| Sodium (mg): | 643mg |
| Carbs: | 27.1g |
| Sugar (g): | 3.2g |
| Fat: | 31.5g |
| Saturated fat (g): | 19.6g |
| Cholesterol: | 91mg |
| Proteins: | 6.1g |
