1/2 Photos of Ivar's Clam Chowder
I've had this recipe for three years. If I remember right the person who gave it to me said it came from a newspaper article from Seattle Washington. I love this recipe. Just be careful not to make this when you're really tired. Worst cooking disaster was misreading 1/2 tea sugar for 1/2 cup. Talk about yuck! Cooking and prep time is just a guess. It's been a good year since I made this last.
My Private Note
Units: US | Metric
- 1In a medium saucepan, drain the juice from the clams; set the clams aside.
- 2Combine clam juice with the onions, celery and potatoes.
- 3Add enough water to barely cover and simmer, covered, over medium heat until the potatoes are tender, about 20 minutes.
- 4In a large saucepan, melt the butter.
- 5Add flour and stir in to the butter.
- 6Slowly whisk in the warm half-and-half.
- 7Cook and whisk until smooth and thick, about 5 minutes.
- 8If you want a thinner chowder, add 1/2 to 3/4 cup water or clam broth.
- 9Add the vegetables with their cooking liquid, clams, salt, pepper and sugar to the pan.
- 10Stir well and adjust the seasonings if necessary.
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Nutritional Facts for Ivar's Clam Chowder
Serving Size: 1 (2169 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 3662.9
- Calories from Fat 2311
- Total Fat 256.7 g
- Saturated Fat 158.2 g
- Cholesterol 908.3 mg
- Sodium 4457.5 mg
- Total Carbohydrate 207.5 g
- Dietary Fiber 13.4 g
- Sugars 14.9 g
- Protein 137.6 g