Windjammer's Clam Chowder
Updated October 11, 2023
- Total Time
- 35 minutes
- Prep Time
- 15 minutes
- Cook Time
- 20 minutes
- Rating
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Ingredients
1 dozen cherrystone clams
1 large Idaho potato, peeled and cut in ½-inch dice
½ cup finely chopped onion
2 tablespoons butter
2 cups heavy cream
1 quart milk
3 drops Worcestershire sauce
Salt and pepper to taste
2 tablespoons finely chopped dill
Nutritional analysis per serving (4 servings)
29 grams carbs; 187 milligrams cholesterol; 695 calories; 15 grams monosaturated fat; 3 grams polyunsaturated fat; 36 grams saturated fat; 57 grams fat; 1 gram trans fat; 2 grams fiber; 1136 milligrams sodium; 19 grams protein; 17 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
Have fish market open clams and reserve juice.
- Step 2
Separate clams from juice and chop clams coarsely.
- Step 3
Meanwhile, boil diced potatoes 5 to 10 minutes until done but still firm. Drain and reserve potatoes.
- Step 4
Saute onion in butter, cooking over low heat until transparent. In a saucepan combine onion, cream, milk and clam juice. Heat until almost boiling.
- Step 5
Add Worcestershire sauce and chopped clams. Simmer about 3 minutes until clams are just cooked through.
- Step 6
Taste and adjust seasonings with salt and pepper. Add potatoes and dill. Serve immediately.
Private Notes