Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
Avoid this recipe if you are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is NOT safe for those who are sensitive to gluten.

"But when that smoking chowder came in, the mystery was delightfully explained. Oh! sweet friends, hearken to me... we dispatched it with great expedition."
-Herman Melville, Author

The refrigerator light goes on...

Chowders were originally not made with cream or half and half. These were good solid peasant soups made to be a meal and relied on potatoes and a little flour to make them rich and creamy. This is a slight adaptation of a recipe I found in an old New England cookbook.

The key is to cook the soup allowing it to thicken and then add the milk at the last minute. Be careful reheating or the milk can separate ruining the creaminess of the soup.

Clams (Canned vs. Fresh)

When I was growing up I thought all clams came in a can. This is a food phenomenon that I like to call the Dr. Gourmet Green Bean Theory.

Canned green beans are good. Frozen green beans are good. But they are not the same thing as fresh green beans. They come from the same place and have the same essential size, shape and nutritional content. They are, however, like eating three different vegetables. Is one inferior? That's for you to decide they are your taste buds after all.

Canned clams are the same. If you know that they are a completely different product than fresh, understand that, and simply enjoy them for what they are, then you have clam dip. Not the same clam dip as if you had used fresh clams but it is still clam dip.

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Clam Chowder



Servings = 4 | Serving size =about 2 cups

Cooking Time = 60 Minutes

This recipe can be multiplied by 2, 3, 4.

This keeps well for about 48 hours in the fridge.

4 tsp unsalted butter
3 cloves garlic (minced)
1 large white onion (diced)
1 rib celery (diced)
2 Tbsp all purpose flour
3 cups water
1 lb russet potatoes (peeled, cut into 1/2 inch cubes)
1/2 tsp salt
1 lb chopped clams in their liquid
1 cup 2% milk
1/8 tsp fresh ground black pepper

Melt the spread in a large stock pot over medium heat. Add the garlic, onion and celery and cook, stirring frequently, until the onions begin to soften.

Add the flour by dusting it over the top about a half tablespoon at a time. Stir it in gently after each half tablespoon so that it blends well and does not clump.

Add the water and stir for about a minute. Add the potatoes and salt and cook, stirring occasionally, until the potatoes are soft.

Add the clams and stir. Cook gently over medium-low heat until the soup is thick.

Remove from the heat and allow it to cool for about 15 minutes. Stir in the milk and add fresh ground pepper to taste.

The soup is best made the day before and reheated very gently.

Nutrition Facts

Serving size = 2 cups

Servings = 4

.

Amount Per Serving

Calories 258 Calories from Fat 38
  % Daily Value
Total Fat 4g 7%
    Saturated Fat 1g 7%
    Monounsaturated Fat 1g  
    Trans Fat 0g  
Cholesterol 43mg 14%
Sodium 442mg 18%
Total Carbohydrates 34g 11%
    Dietary Fiber 4g 14%
    Sugars 6g  
Protein 20g  
Vitamin A 13% Vitamin C 70%
Calcium 17% Iron 95%
Vitamin K 9 mcg Potassium 1060 mg
Magnesium 54 mg