
Clam Chowder

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This recipe calls for two kinds of potatoes, Yukon Gold to give the soup body and consistency and waxy potatoes to provide solid pieces that are good to bite into.
ingredients
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serves: 8
2 dozen chowder clams
2 cups water (or fish broth for steaming clams)
2 onions (finely chopped, or 4 leeks, white part only, cleaned and thinly sliced)
2 tablespoons butter
1 quart fish broth (steaming liquid from clams or mussels saved from other recipes, or water, or a combination)
1 Yukon Gold potato (peeled and thinly sliced)
2 white or red waxy potatoes (peeled and cut into 1/2-inch dice)
1 cup heavy cream
Salt
Pepper
2 tablespoons thinly sliced fresh chives (optional)
Servings Per Recipe: 8
Amount per Serving
Calories: 240
- Total Fat: 13.5 g
- Saturated Fat: 6.5 g
- Trans Fat: 0.1 g
- Cholesterol: 51.1 mg
- Sodium: 573 mg
- Total Carbs: 20.1 g
- Dietary Fiber: 1.8 g
- Sugars: 2.3 g
- Protein: 10 g
preparation

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