New England Clam Chowder
Bring the half-and-half as close to room temperature as possible before adding to the chowder to help keep it from breaking.
Recipe by Cooking Light November 2012
Credit: Iain Bagwell; Styling: Mary Clayton Carl
336 calories; fat 10.4g; saturated fat 5.1g; mono fat 2.8g; poly fat 1.2g; protein 28.8g; carbohydrates 30.2g; fiber 2.1g; cholesterol 88mg; iron 26.5mg; sodium 629mg; calcium 164mg.