Clam Chowder III recipe
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Ingredients
- 1 cup chopped onion 3 cloves garlic 4 cups peeled and diced potatoes 1 cup diced celery 1 teaspoon salt ½ teaspoon ground black pepper 2 (10 ounce) cans minced clams, drained with juice reserved 1 quart half-and-half cream ½ teaspoon white sugar ¾ cup butter, melted ¾ cup all-purpose flour
Nutrition Info
- 705.6 caloriescarbohydrate: 46.6 gcholesterol: 182.9 mgfat: 43.6 gfiber: 2.8 gprotein: 32.6 gsaturatedFat: 26.3 gservingSize: -sodium: 741.9 mgsugar: 3.1 gtransFat: : -unsaturatedFat: : -
Directions Clam Chowder III
Directions
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In a blender, combine onion, garlic and enough water to make a smooth paste. Set aside.
In a large pot, combine potatoes, celery, salt, pepper, onion mixture and juice from clams. Augment with enough water to cover. Bring to a boil, then reduce heat and simmer until potatoes are soft, 20 minutes.
Stir in half-and-half and sugar. Combine melted butter and flour, then whisk into soup. Cook and stir until thickened. Stir in clams and adjust seasonings.