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New England Clam Chowder
Total Calories per Serving:   427  
Fat Calories per Serving:   78
Percent Fat Calories per Serving:   18.27%

Portion -  2 cups
Serves four


2 tbls of butter

6 medium Idaho or russet potatoes cut into 1/2 inch cubes

1 cup onion, finely chopped

1 cup celery, finely chopped

5 tbls of all-purpose flour

2 - 1/2 cups of vegetable stock

1 cup of water

2 cups of 2% milk

3/4 cup of reserve clam juice

3 - 6.5 oz cans of chopped clams, drained

2 bay leaves

ground black pepper to taste

salt to taste (may not be necessary as the vegetable stock is loaded with sodium)

1 tbl bacon bits


In large stainless steel pan, heat butter over medium-high heat. Saute the onions and celery in the heated butter until softened, mixing often. Reduce heat.

Start adding the flour by spreading one tbl at a time over the onions and celery, and stirring to blend, often. Add a couple of tbls of the heated vegetable stock after each time you add flour and stir to blend to help keep the paste smooth.

When you have added all of the flour, you will have a smooth paste. Slowly add the remainder of the vegetable stock a little at a time, stirring as you pour to maintain the smoothness of the paste until it liquefies.

Slowly add the water and reserve clam juice, stirring constantly. Add bay leaves. Let simmer for five minutes, then add the milk, stirring as you pour. Add the potatoes, pepper and bacon bits.

Cover and cook for 25 to 35 minutes until you can just smash a sample potato with a fork with slight force. Add clams and simmer for 2 minutes.

Serving Suggestions

Serve with croutons. Add in additional calories.

Nutrition Data
Serving Size 2 cups 
Total Calories 427 
    Calories from Fat 78 
% Daily Value
Total Fat Grams 10  15.38% 
    Saturated Fat Grams 6  
    Trans Fat Grams 0  
    Polyunsaturated Fat Grams 0  
    Monounsaturated Fat Grams 0  
Cholesterol MG 52  
Sodium MG 1498  
Total Carbs 71  23.67% 
    Fiber Grams 0  
    Sugar Grams 9  
    Protein Grams 11  


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