This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Use gluten-free garbanzo flour in this dish.
"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
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 from an old New England cookbook.
The key is to cook the soup allowing it to thicken and then add the cooked clams and milk at the last minute. Be careful reheating or the milk can separate ruining the creaminess of the soup.
You can purchase the clams pre-shucked and in their liquor. If you do, 6 ounces are about the equivalent of 48 small clams. Often these are in tubs and are not cooked. Either way, strain the liquor and add it to the soup with the water. If the clams are uncooked, add them a little earlier but they will only need 6 to 8 minutes to cook so be careful because overcooked clams are rubbery.
Servings: 4 | Serving size: about 2 cups
Cooking Time: 60 Minutes
This recipe can easily be multiplied by 2 and keeps well for about 48 hours in the fridge.
Place 1 cup water in a stock pot over high heat.
When the water boils, add the clams.
Cook for between 5 and 10 minutes.
Stir the clams occasionally and as they open remove them from the pot to a medium mixing bowl.
When all the clams have open and been removed from the pot leave the water simmering.
Gently remove the clams from their shell and place in a small bowl. Put the bowl in the refrigerator.
If there is any liquid in the bowl that the clams were in, add that to the pot.
Turn off the heat and let the liquid cool slightly.
Pour the liquid through a strainer lined with a paper towel or a coffee filter.
Place the olive oil in the stock pot over medium high heat.
Add the garlic and cook for 1 minute. Stir frequently
Add the onion and celery and cook for 4 minutes. Stir frequently.
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 3 cups of water and the clam liquor and stir for about a minute.
Add the potatoes and salt and cook for 45 minutes. Stir occasionally
Add the clams and milk and stir.
Cook for 3 minutes and serve.
Serving size: 2 cups
|Calories 260||Calories from Fat 36|
|% Daily Value|
|Total Fat 4g||5%|
|Saturated Fat 1g||6%|
|Monounsaturated Fat 1.5g|
|Trans Fat 0g|
|Total Carbohydrates 45g||16%|
|Dietary Fiber 5g||17%|
|Vitamin A 5%||Vitamin C 23%|
|Calcium 5%||Iron 15%|
|Vitamin K 10mcg||Potassium 1100mg|