New England Clam Chowder
TOTAL TIME: Prep: 15 min. Cook: 30 min.
YIELD: 12 servings (3 quarts).
I wasn't satisfied with other recipes I came across for clam chowder, so I devised this one. Everyone who's tried it raves about it. The dish is great on a cold day.
Ingredients
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4 medium potatoes, peeled and cubed
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2 medium onions, chopped
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1/2 cup butter
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3/4 cup all-purpose flour
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2 quarts milk
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3 cans (6-1/2 ounces each) chopped clams, undrained
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2 to 3 teaspoons salt
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1 teaspoon ground sage
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1 teaspoon ground thyme
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1/2 teaspoon celery salt
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1/2 teaspoon pepper
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Minced fresh parsley
Directions
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1.
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender.
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2.
Meanwhile, in a Dutch oven, saute onions in butter until tender. Add flour; stir until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
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3.
Drain potatoes; add to Dutch oven. Add clams and remaining ingredients; heat through.
Nutrition Facts
1 cup: 254 calories, 13g fat (8g saturated fat), 45mg cholesterol, 678mg sodium, 26g carbohydrate (10g sugars, 1g fiber), 9g protein.
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