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--Rosemary Peterson, Archie, Missouri
This recipe is:
Quick
Nutritional Facts 1 serving (1 cup) equals 230 calories, 11 g fat (7 g saturated fat), 33 mg cholesterol, 560 mg sodium, 28 g carbohydrate, 3 g fiber, 6 g protein.
Originally published as Clam Chowder in Country Woman January/February 1993, p35
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Reviewed on Oct. 14, 2011 by jkx4x4
This is wonderful soup! Quick, easy & very tastey. I actually used 3 cans of minced clams with the juice from only 2 as dircted as we like a more chunky chowder. I also added about 1/2 cup of finely chopped celery & a tablespoon of minced garlic when cooking the carrots & potatoes.
Reviewed on Apr. 20, 2011 by lizchatham
I LOVE this! Added about 1/2 cup chopped celery, a tablespoon of garlic/herb mix that's salt free. Left the salt in the recipe out, and added 2/3 cup of fresh ciams we dug today instead of the canned clams. I'll take it with me to work tomorrow! Thanks for another really wonderful recipe!
Reviewed on Sep. 03, 2010 by malzimus
I used this recipe as my main source for ingredients and just changed a few things. I used regular milk & some cream instead of evaporated milk, added celery, garlic (I think), and used 1lb of baby clams frozen in their own juice (not canned/tinny tasting). I also sautee'd the clams in butter to add to the flavor. I will definitely be using this recipe again, it was delicious! The only thing my husband wished is that there had of been more! :) I LOVE clam chowder and this one was yummy and best of all~homemade! :)
Reviewed on Jan. 05, 2010 by kelohls
Love this recipe! It's really easy, except for the chopping the veggies. Besides that, a family favorite. There's only 2 of us, so the recipe is pretty large, but great for making extra to freeze for later! Love it!
Reviewed on Dec. 20, 2009 by womenshomecompanion
Fantastic. Very easy and delicious. Great for company..
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