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Recipe Summary

prep:
17 mins
cook:
36 mins
total:
53 mins
Yield:
7 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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).

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  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

143 calories; fat 0.8g; saturated fat 0.4g; protein 7g; carbohydrates 25.8g; fiber 2.7g; cholesterol 18mg; iron 1.8mg; sodium 509mg; calcium 53mg.
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