Creamy New England Clam Chowder Recipe
Servings: 4
Ingredients
- 2 c. red bliss potatoes, diced sm.
- 1 lg. onion, diced
- 1 stalk celery, diced
- 3 cans (6.5 ounce.) Gorton's chopped clams and juice
- 1 teaspoon thyme
- 1/4 teaspoon pepper
- 2 c. whole lowfat milk
- 1/2 stick butter
- 3 tbsp. cornstarch
Directions
- Cook diced potatoes with just sufficient water to cover (doesn't take long). Saute/fry celery and onion in the 1/2 stick of butter till golden brown. Stir in cornstarch to make a roux (paste). Stir in juice from liquid removed clams and after thickened, slowly add in lowfat milk. Add in potatoes. When almost boiling, add in liquid removed clams; let heat for 1 minute, then serve. Serves 6-8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 260g | |
| Recipe makes 4 servings | |
| Calories 266 | |
| Calories from Fat 138 | 52% |
| Total Fat 15.6g | 20% |
| Saturated Fat 9.59g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 43mg | 14% |
| Sodium 144mg | 6% |
| Potassium 595mg | 17% |
| Total Carbs 26.59g | 7% |
| Dietary Fiber 2.2g | 7% |
| Sugars 8.77g | 6% |
| Protein 5.95g | 10% |
