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Clam Chowder

Seafood
Serves8
Prep0:40
Cooking time0:30
Total1:00
Soups & Stews

Ingredients

Directions

1.

PREPARE onions, celery and potatoes; PLACE in small saucepan.

2.

DRAIN and RESERVE juice from clams; ADD clam juice to vegetables; ADD water to barely cover.

3.

SIMMER over medium heat until barely tender.

4.

Meanwhile, MELT butter in a large saucepan over medium heat; ADD flour and BLEND; continue to COOK, STIRRING constantly; ADD cream and STIR, using wire whisk until smooth and thick.

5.

ADD clams to vegetable mix; HEAT through.

6.

SEASON with salt and pepper to taste.

Instead of a quart of half-and-half, you can use part cream and part milk (It may be cheaper).

By Donna Crane

Entered by Tom King via MasterCook

Nutrition

Per Serving (excluding unknown items): 393 Calories; 31g Fat (70.6% calories from fat); 6g Protein; 23g Carbohydrate; 2g Dietary Fiber; 91mg Cholesterol; 508mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Vegetable; 1/2 Non-Fat Milk; 6 1/2 Fat.