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Mom's Clam Chowder Recipe

When we lived in Michigan, this was a perfect comforting soup when blustery winds blew into town. The steaming bowls of soup warmed up icy toes just right!—Christine Schenher, San Clemente, California

This recipe is:

Healthy

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Mom's Clam Chowder Recipe

Prep: 30 min. Cook: 45 min.

Yield: 11 Servings

30 45 75

Ingredients

1/2 cup each chopped onion, celery and carrot
1/4 cup chopped green pepper
3/4 cup butter, divided
3/4 cup all-purpose flour
1 carton (32 ounces) chicken broth
1 bottle (8 ounces) clam juice
1 medium potato, peeled and cubed
1 bay leaf
1/2 teaspoon salt
1/2 teaspoon dried parsley flakes
1/4 teaspoon curry powder
1/4 teaspoon pepper
2 cups half-and-half cream
4 cans (6-1/2 ounces each) minced clams, undrained
1 cup milk

Directions

In a Dutch oven over medium heat, cook the onion, celery, carrot and green pepper in 1/4 cup butter until tender. Add the remaining butter; cook until melted. Sprinkle with flour; stir until blended.
Gradually stir in the broth, clam juice, potato and seasonings. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; simmer, uncovered, for 15-20 minutes or until potato is tender, stirring frequently.
Add the cream, clams and milk; heat through (do not boil). Discard bay leaf before serving. Yield: 11 servings (2-3/4 quarts).

Lighter version: Makeover Mom's Clam Chowder

Nutritional Facts 1 cup equals 266 calories, 18 g fat (11 g saturated fat), 70 mg cholesterol, 927 mg sodium, 16 g carbohydrate, 1 g fiber, 9 g protein.

Originally published as Mom's Clam Chowder in Light & Tasty December/January 2008

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Mom's Clam Chowder

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(1-1) of 1 reviews

Reviewed on Feb. 26, 2012 by char04

This was wonderful. I only changed 1 thing and omitted 1 ingredient. I didn't put any green pepper in. I didn't use any cream. I used 3 cups of 1 % milk instead. I used regular cherry stone clams instead of canned.