New England Clam Chowder

Recipe from

Nutritional Information

Calories 184
Caloriesfromfat 19 %
Fat 3.9 g
Satfat 1.2 g
Monofat 2.1 g
Polyfat 0.4 g
Protein 8.4 g
Carbohydrate 28.5 g
Fiber 2.5 g
Cholesterol 20 mg
Iron 2.7 mg
Sodium 434 mg
Calcium 132 mg

Ingredients

2 teaspoons olive oil
1 cup diced onion
1/2 cup diced celery
2 cups (1/2-inch) cubed peeled Yukon gold or baking potato (about 3/4 pound)
1 cup water
1/2 teaspoon dried thyme
1/8 teaspoon black pepper
1 (8-ounce) bottle clam juice
1 bay leaf
1 cup 2% reduced-fat milk
1 tablespoon all-purpose flour
1 (6 1/2-ounce) can minced clams, undrained
Chopped fresh parsley (optional)

Preparation

Heat olive oil in a large saucepan over medium heat. Add onion and celery, and sauté 5 minutes or until onion is soft. Stir in potato and next 5 ingredients (potato through bay leaf). Bring to a boil; cover, reduce heat, and simmer 12 minutes or until potato is tender.

Combine milk and flour in a small bowl, stirring with a whisk until smooth. Add flour mixture and clams to saucepan, and bring to a simmer. Cook 2 minutes or until mixture begins to thicken, stirring frequently. Discard bay leaf. Ladle soup into bowls; garnish with chopped parsley, if desired.

Note:

October 1998
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