LOUISE GOLDEN's Note:
I love chowders. I have combined these two chowders with a few extra ingredients to make a wonderful tasting chowder. I like to serve it the same as French Onion Soup with the garlic toast in the bottom of the bowl or garlic croutons and pepper jack cheese melted on top. UMMMMMMM Good! This is really a comfort food on a cold winter day.
My Private Note
Units: US | Metric
- 2 tablespoons olive oil
- 1 small onion
- 3 garlic cloves, minced
- 6 potatoes (large baking potatoes)
- 1 (10 ounce) can baby clams
- 1 (16 ounce) heavy cream
- 1 (6 1/2 ounce) chopped clams with juice
- 4 cups fat-free low-sodium chicken broth
- 3 tablespoons butter
- 3 tablespoons flour
- 1/4 teaspoon cayenne pepper or 1/4 teaspoon red pepper
- 1 teaspoon black pepper
- 2 teaspoons salt
- 2 bay leaves
- 2 teaspoons Old Bay Seasoning
- 1In a large pot saute (sweat) chopped onions in olive oil.
- 2Peel and dice potatoes into small bites and add to onions and olive oil.
- 3Add cayenne pepper, black pepper and salt.
- 4Cook potatoes with 1/4 cup of water covered until fork tender.
- 5In a small pan on medium heat mix butter and flour as if your were making a gravy or white sauce.
- 6Add flour and butter mixture to large pot and mix with potatoes.
- 7Pour 4 cups chicken broth and stir until it starts to thicken.
- 8Add can of whole baby clams and chopped clams with juice.
- 9Pour in heavy cream.
- 10(Thickness varies. Mashing some of the potatoes or adding instant potatoes for thickening.).
- 11Cook for 30 minutes.
- 12Top with Old Bay Seasoning.
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Nutritional Facts for Potato and Clam Chowder
Serving Size: 1 (399 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 464.6
- Calories from Fat 279
- Total Fat 31.0 g
- Saturated Fat 17.2 g
- Cholesterol 104.2 mg
- Sodium 911.8 mg
- Total Carbohydrate 35.9 g
- Dietary Fiber 3.8 g
- Sugars 1.8 g
- Protein 12.8 g
The following items or measurements are not included:
chopped clams with juice
Old Bay Seasoning