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

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    jp mims's Note:

    This New England style chowder uses powdered coffee creamer instead of the usual milk or cream. This would be a good recipe to take camping since the only ingredient that needs prior refrigeration is the butter or margarine.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 6 -8 medium potatoes
    • 1/2 cup butter or 1/2 cup margarine
    • 2 (10 ounce) cans cream of celery soup (undiluted)
    • 1 cup non-dairy powdered coffee creamer (such as Cremora)
    • 2 (6 1/2 ounce) cans minced clams (undrained)

    Directions:

    1. 1
      Peel and dice potatoes into 1/4 to 1/2-inch cubes.
    2. 2
      Add just enough water to over top of potatoes, add butter and cooked until potatoes are tender. Remove from heat. Do Not drain potatoes.
    3. 3
      Meanwhile, mix in a separate bowl the soup, creamer and undrained clams. Add salt and pepper (optional)to taste.
    4. 4
      Add clam mixture to the cooked potatoes and butter, stirring to mix well. Return saucepan to heat and warm soup thoroughly.
    5. 5
      Note: I don't add salt because the salt in the margarine, soup and clams is enough for my taste.

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    Nutritional Facts for Clam Chowder

    Serving Size: 1 (242 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 408.0
     
    Calories from Fat 178
    43%
    Total Fat 19.8 g
    30%
    Saturated Fat 12.0 g
    60%
    Cholesterol 69.1 mg
    23%
    Sodium 700.9 mg
    29%
    Total Carbohydrate 41.7 g
    13%
    Dietary Fiber 3.9 g
    15%
    Sugars 8.6 g
    34%
    Protein 16.6 g
    33%

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