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New England Clam Chowder

Prep time 17 mins
Cook time 36 mins
Yield 7 servings (serving size: 1 cup)

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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).

  2. 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.

Oxmoor House Healthy Eating Collection