1/1 Photo of Quick Clam Chowder
5 hrs 55 mins
5 hrs 40 mins
Debbie R.'s Note:
Haven't made this yet. Based on one from America's Test Kitchen Family Cookbook. However, they used 4 slices of bacon; I intend on throwing in a small amount of bacos instead to save on cholesterol.
My Private Note
Units: US | Metric
- 4 (6 1/2 ounce) cans minced clams
- 3 (8 ounce) bottles clam juice
- 1 tablespoon oil
- 1 onion, chopped fine
- 2 garlic cloves, minced
- 1/4 cup flour
- 1 1/2 lbs red potatoes (5 medium)
- 2 bay leaves
- 1 teaspoon minced fresh thyme (or 1/4 t. dried)
- 1 cup fat-free evaporated milk
- 2 tablespoons minced fresh parsley
- pepper (optional)
- 1Drain clams, saving juice. Add bottled clam juice to the drained juice to make 5 cups of liquid (add water if short).
- 2Heat oil over medium and cook onion until it has softened, about 5 minutes.
- 3Meanwhile, scrub the potatoes and cut them into 1/2-inch pieces.
- 4Stir the garlic into the oil-onion mixture. Cook about 30 seconds. Stir in flour to coat vegetables. Gradually whisk in the liquid. Stir in the potatoes, bay leaves and thyme. Bring to a simmer. Cook about 15-20 minutes or until potatoes are tender.
- 5Stir in clams, cream and parsley. Turn to a simmer briefly--just to heat everything, not to boil. Remove from heat. Throw out bay leaves. Season with pepper if desired.
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Nutritional Facts for Quick Clam Chowder
Serving Size: 1 (420 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 389.9
- Calories from Fat 43
- Total Fat 4.7 g
- Saturated Fat 0.7 g
- Cholesterol 63.1 mg
- Sodium 619.2 mg
- Total Carbohydrate 48.7 g
- Dietary Fiber 2.9 g
- Sugars 10.8 g
- Protein 36.6 g