Clam Chowder Recipe

Name: Clam Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 c. onions; 1/4 c. sweet pepper; 14 to 16 oz. diced fresh clams; 3/4 stick margarine; 1 1/2 pt. 2% milk; 1 tsp. salt; 1/4 tsp. black pepper; 1 Tbsp. Texas Pete; 1/2 tsp. pure lemon juice; 1/8 tsp. red wine vinegar; 4 tsp. cornstarch

Servings: persons

3/4 c. onions
1/4 c. sweet pepper
14 to 16 oz. diced fresh clams
3/4 stick margarine
1 1/2 pt. 2% milk
1 tsp. salt
1/4 tsp. black pepper
1 Tbsp. Texas Pete
1/2 tsp. pure lemon juice
1/8 tsp. red wine vinegar
4 tsp. cornstarch

1
Sauteed in 3-quart pot margarine, onions and sweet pepper on medium to high heat until onions are clear.
2
Add clams with juice, black pepper, salt, lemon juice, Texas Pete and vinegar and bring to a boil.
3
Simmer at medium heat for 10 minutes.
4
Turn to low heat; add milk while stirring.
5
Cook on low heat for 10 minutes (do not allow to boil).
6
In 3 ounce cup add cornstarch and 3 ounces milk; stir until lumps are gone, then pour mixture into chowder, stirring well.
7
Cook 10 more minutes while still stirring.
8
Take off heat and let sit while covered for 10 minutes.

kcal

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Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3/4 c. onions, 1/4 c. sweet pepper, 14 to 16 oz. diced fresh clams, 3/4 stick margarine, and more.

Yes, Clam Chowder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Clam Chowder

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