Clam Chowder, New England Style
Published January 23, 1982
- Total Time
- About 1 hour
- Rating
- Comments
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Ingredients
4 large potatoes
1 large onion, chopped
¼ pound or more tablespoons butter
1 pint chowder clams, shucked
2 tablespoons flour
2 ½ cups milk
½ pint cream
Salt and freshly ground black pepper to taste
Nutritional analysis per serving (4 servings as main dish)
86 grams carbs; 178 milligrams cholesterol; 916 calories; 13 grams monosaturated fat; 3 grams polyunsaturated fat; 31 grams saturated fat; 51 grams fat; 1 gram trans fat; 9 grams fiber; 1783 milligrams sodium; 32 grams protein; 14 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Peel, cube and cook potato in just enough water to cover.
- Step 2
Brown onion in two tablespoons butter.
- Step 3
Add onion to potatoes with liquid from clams. Cook five minutes.
- Step 4
Add clams and cook seven to 10 minutes. Blend the flour with enough milk to make a thick paste. Add with clams, remaining milk, cream and remaining butter to potatoes and onions. Season with salt and pepper. Cook until mixture thickens.
- Step 5
Serve immediately, refrigerate or freeze. To serve reheat.
Chowder clams are large clams, too tough to eat raw. If they are not available, littlenecks or cherrystones can be substituted by using one-and-a-half to two times the amount.
Private Notes
Comments
Good to add a bit of bacon
@Really good with bacon. Agree. Can sautee the onions with the chopped bacon.