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

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    • on March 31, 2009

      This makes a really good bowl of chowder! The ingredients listed are pretty much a guideline with no amounts listed, so here's what I did. To make a smaller amount I used 1 can of chopped clams and about a quarter of an onion sauted in 2 Tablespoons butter ~ after they were cooked, I added 2 Tablespoons of flour to make a roux (so the broth would thicken up when all ingredients were added) before adding the clams with juice and about a half cup of corn. To this I added about 1 1/2 to 2 cups of milk and let it thicken some before adding the cooked potatoes, which I used 3 small ones of and let it simmer on low til it thickened to my liking. This is a pretty basic recipe, but the flavor is very good and I'd like to try it with fresh clams next time. Thank you for sharing your recipe. Made for PAC Spring 09.

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    Nutritional Facts for Clam Chowder

    Serving Size: 1 (118 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 81.6
    Calories from Fat 8
    Total Fat 0.9 g
    Saturated Fat 0.1 g
    Cholesterol 33.9 mg
    Sodium 56.4 mg
    Total Carbohydrate 4.4 g
    Dietary Fiber 0.2 g
    Sugars 0.7 g
    Protein 12.9 g

    The following items or measurements are not included:

    sweet corn


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