Clam Chowder Iii
Ingredients
- 1 cup chopped onion ⓘ
- 3 cloves garlic
- 4 cups peeled and diced potatoes ⓘ
- 1 cup diced celery ⓘ
- 1 teaspoon salt ⓘ
- 1/2 teaspoon ground black pepper ⓘ
- 2 (10 ounce) cans minced clams, drained with juice reserved ⓘ
- 1 quart half-and-half cream ⓘ
- 1/2 teaspoon white sugar ⓘ
- 3/4 cup butter, melted ⓘ
- 3/4 cup all-purpose flour ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
791
kcal
40% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).