Clam Chowder Recipe

Name: Clam Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup margarine; 1 medium onion, diced; 1 medium celery rib, sliced thinly; 4 cups water; 2 ½ cups diced raw potatoes; 10 ounces baby clams; 1 teaspoon salt; ½ teaspoon pepper; ¼ cup margarine; ⅓ cup flour; 1 ½ cups milk

Servings: persons

½ cup margarine
1 medium onion, diced
1 medium celery rib, sliced thinly
4 cups water
2 ½ cups diced raw potatoes
10 ounces baby clams
1 teaspoon salt
½ teaspoon pepper
¼ cup margarine
⅓ cup flour
1 ½ cups milk

1
Melt 1/2 cup margarine in large saucepan.
2
Saute diced onions, add celery slices until tender.
3
Add water, potatoes and clams.
4
Bring to a boil slowly.
5
Turn heat down to simmer, continue cooking until potatoes are nearly done.
6
Grate 1/2 cup raw carrots.
7
In small saucepan, melt 1/4 cup margarine and flour.
8
Stir through until all margarine is absorbed.
9
Add milk.
10
Stir quickly over a medium heat until blended into a smooth mixture (a whisk does this easily).
11
Add this mixture and grated carrots to clam and vegetable mixture.
12
Stir gently to blend.
13
Simmer over low heat for about 20 minutes.

219

kcal

Calories

Fat

Carbs

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: ½ cup margarine, 1 medium onion, diced, 1 medium celery rib, sliced thinly, 4 cups water, 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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