Clam Chowder

Photo: John Autry; Styling: Leigh Ann Ross

Yield: 4 servings (serving size: 1 1/4 cups)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 37 Minutes
Total: 1 Hour, 7 Minutes

Nutritional Information

Amount per serving
  • Calories: 337
  • Fat: 11.1g
  • Saturated fat: 6.1g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 2.1g
  • Protein: 24.3g
  • Carbohydrate: 34.9g
  • Fiber: 3.1g
  • Cholesterol: 78mg
  • Iron: 20.6mg
  • Sodium: 310mg
  • Calcium: 204mg

Ingredients

  • 1 1/2 cups chopped onion, divided
  • 1/2 cup unoaked chardonnay
  • 3 1/2 pounds littleneck clams
  • 1 (8-ounce) bottle clam juice
  • 1 bay leaf
  • 1 tablespoon butter
  • 1 slice bacon, chopped
  • 3 cups diced red potato
  • 1/2 cup chopped celery
  • 1/8 teaspoon ground red pepper
  • 3 tablespoons all-purpose flour
  • 1/3 cup water
  • 3/4 cup half-and-half
  • 3/4 cup 2% reduced-fat milk
  • 2 tablespoons chopped chives
  • 1 teaspoon chopped thyme

Preparation

  1. 1. Combine 1/2 cup onion, wine, and next 3 ingredients in a Dutch oven over medium-high heat; bring to a boil. Cover and cook 2 minutes or until clams open; discard any unopened shells. Strain through a cheesecloth-lined sieve over a bowl, reserving cooking liquid and clams. Remove meat from clams; chop. Discard shells.
  2. 2. Wipe pan clean. Melt butter in pan. Add bacon; sauté 3 minutes. Stir in 1 cup onion, potato, celery, and red pepper; sauté 4 minutes. Stir in flour; cook 1 minute. Stir in cooking liquid and 1/3 cup water; bring to a boil. Cover and reduce heat; simmer 30 minutes, stirring occasionally. Stir in clams, half-and-half, and milk; cook 1 minute or until heated. Stir in herbs.
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