Christmas Eve Clam Chowder Recipe

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Christmas Eve Clam Chowder Recipe

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Our Christmas Eve is all about fabulous seafood and classic movies. We have our clam chowder while watching Holiday Inn. —Pamela Stepp, Westminster, SC
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 35 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 35 min.

Ingredients

  • 1-3/4 pounds medium Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
  • 1/4 cup butter, cubed
  • 2 celery ribs, chopped
  • 2 medium carrots, chopped
  • 1/2 cup chopped sweet onion
  • 1/2 cup all-purpose flour
  • 4 cups heavy whipping cream
  • 2 cans (6-1/2 ounces each) chopped clams, undrained
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • Dash ground nutmeg

Directions

Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 7-9 minutes or until tender. Drain, reserving 1/2 cup potato water.
Meanwhile, in another large saucepan, heat butter over medium heat. Add celery, carrots and onion; cook and stir 6-8 minutes or until tender.
Stir in flour until blended; gradually stir in cream and reserved potato water. Bring to a boil; cook 2-3 minutes or until slightly thickened, stirring occasionally. Add clams, seasonings and potatoes; heat through. Yield: 8 servings (2 quarts).
Originally published as Christmas Eve Clam Chowder in Taste of Home Christmas Annual Annual 2016, p39

Nutritional Facts

1 cup: 599 calories, 50g fat (31g saturated fat), 186mg cholesterol, 462mg sodium, 31g carbohydrate (3g sugars, 3g fiber), 9g protein.

  • 1-3/4 pounds medium Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
  • 1/4 cup butter, cubed
  • 2 celery ribs, chopped
  • 2 medium carrots, chopped
  • 1/2 cup chopped sweet onion
  • 1/2 cup all-purpose flour
  • 4 cups heavy whipping cream
  • 2 cans (6-1/2 ounces each) chopped clams, undrained
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • Dash ground nutmeg
  1. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 7-9 minutes or until tender. Drain, reserving 1/2 cup potato water.
  2. Meanwhile, in another large saucepan, heat butter over medium heat. Add celery, carrots and onion; cook and stir 6-8 minutes or until tender.
  3. Stir in flour until blended; gradually stir in cream and reserved potato water. Bring to a boil; cook 2-3 minutes or until slightly thickened, stirring occasionally. Add clams, seasonings and potatoes; heat through. Yield: 8 servings (2 quarts).
Originally published as Christmas Eve Clam Chowder in Taste of Home Christmas Annual Annual 2016, p39

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