Clam Chowder
HB-2652 · Hand-built original · American
Clam Chowder is an American soup built around lobster. Ready in 25 min.
AmericanSoup25 minServes 8238 kcalEgg-freeDiabetic
Main ingredient: lobster
Pairs well with: coleslaw, cornbread, potato salad, baked beans, crusty bread
Servings:8quantities adjust to match
Ingredients
- 2 cups russet potatoes, peeled and cut into 1/2-inch cubes
- 1/2 cup butter
- 2 tablespoons diced green onion, white part only
- 1/4 cup all-purpose flour
- 2 (6.5-ounce) cans minced clams, juice reserved
- 1/3 cup bottled clam juice
- 1 teaspoon salt, or to taste
- 2 cups (16 ounces) half-and-half
- 1/2 cup whole milk
- Fresh parsley, minced, for garnish
Method
- Simmer the potatoes in lightly salted water for 8 to 10 minutes, until just tender. Drain.
- Melt the butter in a large pot over medium heat. Add the green onion and cook for 1 to 2 minutes, until softened.
- Whisk in the flour and cook for 1 minute, stirring constantly.
- Slowly whisk in the reserved clam juice and the bottled clam juice, then the half-and-half and milk, and bring to a gentle simmer.
- Cook, stirring often, for 5 minutes, until the chowder thickens slightly.
- Stir in the clams and potatoes, season with the salt, and simmer gently for 2 to 3 minutes more, just until heated through. Do not boil.
- Ladle into bowls, garnish with parsley, and serve hot.
Prep: 10 min · Cook: 15 min · Total: 25 min
Nutrition (per serving, where published)
238 kcalCalories
4 gProtein
14 gCarbs
18 gFat
1 gSugars
490 mgSodium
55 mgCholesterol
1 servingServing