Clam Chowder, New England Style
- Total Time
- About 1 hour
- Rating
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Ingredients
- 4large potatoes
- 1large onion, chopped
- ¼pound or more tablespoons butter
- 1pint chowder clams, shucked
- 2tablespoons flour
- 2½cups milk
- ½pint cream
- Salt and freshly ground black pepper to taste
Nutritional analysis per serving (4 servings)
916 calories; 51 grams fat; 31 grams saturated fat; 1 gram trans fat; 13 grams monounsaturated fat; 3 grams polyunsaturated fat; 86 grams carbohydrates; 9 grams dietary fiber; 14 grams sugars; 32 grams protein; 1783 milligrams sodium
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.
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