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    You are in: Home / Recipes / Clam and Potato Chowder Recipe
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    Clam and Potato Chowder

    Total Time:

    Prep Time:

    Cook Time:

    44 mins

    20 mins

    24 mins

    Vino Girl's Note:

    I came up with this as a way to make a healthier chowder. It's quite thick, but I would not call it "creamy" since there's no cream and very little fat in it.

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    Units: US | Metric


    1. 1
      I like the veggies for this to be very finely chopped, almost pureed, so I ran the onion, celery and carrot through my food processor first. You can do this if you wish, or else skip this step and use the diced vegetables.
    2. 2
      In a large nonstick saucepan, heat a bit of wine or oil over medium heat. I prefer wine for this.
    3. 3
      Add onion, celery and carrot; stir and cook until onion is tender (about 5 minutes).
    4. 4
      Add potatoes, water, thyme, pepper and bay leaf. Cover and simmer for 12-15 minutes, until potato is softened.
    5. 5
      Whisk milk, flour and potato flakes together in a bowl.
    6. 6
      Add milk mixture, the clams with their juice, and the Liquid Smoke to the saucepan. Stir and simmer for 2-4 minutes, until soup begins to thicken.
    7. 7
      Remove bay leaf and season with salt and pepper.

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    Nutritional Facts for Clam and Potato Chowder

    Serving Size: 1 (402 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 274.1
    Calories from Fat 19
    Total Fat 2.1 g
    Saturated Fat 0.3 g
    Cholesterol 62.9 mg
    Sodium 173.7 mg
    Total Carbohydrate 33.8 g
    Dietary Fiber 3.5 g
    Sugars 3.4 g
    Protein 28.8 g

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