New England Clam Chowder

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Prep Time
17 Mins
Cook Time
36 Mins
Yield
7 servings (serving size: 1 cup)
January 2001
RECIPE BY Oxmoor House

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

Nutritional Information

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

How to Make It

Step 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).

Step 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

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