I have always wanted to try to make clam chowder from scratch. This recipe looked really easy, and it was. It was really good as well. Another wonderful Lenten meal!10-12 Servings Prep: 15 min. Cook: 30 min.
Ingredients:
4 medium potatoes, peeled and cubed
2 medium onions, chopped
1/2 cup butter
3/4 cup all-purpose flour
2 quarts milk
3 cans (6-1/2 ounces each) chopped clams, undrained
2 to 3 teaspoons salt
1 teaspoon ground sage
1 teaspoon ground thyme
1/2 teaspoon celery salt
1/2 teaspoon pepper
Minced fresh parsley
Directions:
•Place potatoes in a large saucepan and cover with water. Bring to a
boil. Reduce heat; cover and cook for 10-15 minutes or until tender.
•Meanwhile, in a Dutch oven, saute onions in butter until tender. Add
flour; stir until smooth. Gradually stir in milk. Bring to a boil;
cook and stir for 2 minutes or until thickened.
•Drain potatoes; add to Dutch oven. Add clams and remaining
ingredients; heat through. Yield: 10-12 servings (3 quarts).
Nutrition Facts: 1 serving (1 cup) equals 254 calories, 13 g fat (8 g saturated fat), 45 mg cholesterol, 678 mg sodium, 26 g carbohydrate, 1 g fiber, 9 g protein.
Taste of Home: Winning Recipes
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