Clam Chowder

Clam Chowder

Clam Chowder
00
Serves: 6
Prep Time: 20 m
Cook Time: 20 m

Ingredients

  • 1/4 cup – butter, unsalted
  • 1/4 cup – flour, all-purpose
  • 2 medium – russet potato
  • 1 stalk – celery
  • 1 medium – onion
  • 1 medium – leek
  • 1 medium – bell pepper, green
  • 4 ounce – clams, raw
  • 1 teaspoon – black pepper, ground
  • 1 teaspoon – salt
  • 1 teaspoon – thyme, dried
  • 3 each – bay leaf
  • 1/2 teaspoon – hot sauce
  • 1/2 cup – Cooking Sherry
  • 1 cup – water
  • 1/2 cup – clam juice
  • 2 pint – half and half

Directions

  1. Combine butter and flour in a saucepan until butter is melted and a you have made a roux (thick butter/flour paste). Set aside.
  2. Dice potato, celery, onion, leek, and bell pepper; toss all into a large saucepan. Chop clams and add to veggies.  Combine all remaining ingredients except half-and-half.
  3. Simmer until potatoes are thoroughly cooked.
  4. Add butter-flour mixture to chowder and stir until thick.
  5. Remove chowder from heat.
  6. Stir in half-and-half until blended.
  7. Heat to serving temperature, stirring occasionally.
  8. Serve immediately.
 

Nutrition Facts

  • Nutrition per serving % daily value
  • Calories: 306 15%
  • Fat: 10 g 15%
  • Carb: 37 g 12%
  • Fiber: 2 g 8%
  • Protein: 11 g 22%
  • Sugar: 10 g
written by
Amy Roskelley

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