New England Clam Chowder

Oxmoor House
7 servings (serving size: 1 cup)


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2 teaspoons light stick butter
3 1/4 cups unpeeled and diced round red potatoes (about 3 medium)
1 1/2 cups chopped onion (about 1 medium)
1 cup chopped celery (about 2 stalks)
1 cup chopped carrot (about 2 1/2 medium)
1/4 teaspoon pepper
3 (8-ounce) bottles clam juice, divided
2 tablespoons all-purpose flour
2 (6.5-ounce) cans minced clams, undrained
3/4 cup fat-free half-and-half


Prep: 17 Minutes
Cook: 36 Minutes

Melt butter in a Dutch oven over medium heat. Add potato and next 4 ingredients. Cover and cook over medium heat, stirring occasionally, 10 minutes (do not brown).

Whisk together 1/2 cup clam juice and flour in a small bowl; add to vegetables, stirring gently. Stir in remaining clam juice. Bring to a boil; reduce heat, and simmer, uncovered, 25 minutes or until vegetables are tender. Stir in clams and half-and-half.

Created date

January 2010

Nutritional Information

Calories 143
Fat 0.8 g
Satfat 0.4 g
Protein 7.0 g
Carbohydrate 25.8 g
Fiber 2.7 g
Cholesterol 18 mg
Iron 1.8 mg
Sodium 509 mg
Calcium 53 mg