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 = 60What's this? |
Clam Chowder
Servings = 4 | Serving size =about 2 cups
This recipe can be multiplied by 2, 3, 4.
This keeps well for about 48 hours in the fridge.
| 4 tsp | light spread (like Promise Buttery Spread Light or Smart Balance Light) |
| 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 (peeleed, 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
Calories 258 | Calories from Fat 38
Amount Per Serving (% Daily Value)
Total Fat 4g (7%) | Saturated Fat 1g (7%)
Monounsaturated Fat 1g | Trans Fat 0g
Cholesterol 43 mg (14 %) | Sodium 442 mg (18 %)
Total Carbohydrates 34g (11%) | Sugars 6g
Dietary Fiber 4g (14%) | Protein 20g
Vitamin A 13% | Vitamin C 70 % | Calcium 17% | Iron 95%
Vitamin K 9 mcg | Potassium 1060 mg | Magnesium 54 mg
"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.
