Best Clam Chowder Recipe
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 9
- 3 cups water
- 1 small onion chopped
- 2 tablespoons all-purpose flour
- 1/2 teaspoon pepper
- 1/2 cup cold water
- 1 teaspoon dried parsley flakes
- 2 teaspoons chicken bouillon granules
- 1 can (12 ounces) evaporated milk
- 1 medium carrot grated
- 4 cups cubed red potatoes
- 3 cans (6-1/2 ounces each) chopped clams drained
- 2/3 cup cubed process cheese (velveeta)
- Carbohydrate 3.521235652213 g
- Cholesterol 0.0751111111111111 mg
- Fat 0.130036210829232 g
- Fiber 0.478464711183605 g
- Protein 0.485095808456934 g
- Saturated Fat 0.0307676609696985 g
- Serving Size 1 1 serving (114g)
- Sodium 37.3582535729517 mg
- Sugar 3.0427709410294 g
- Trans Fat 0.0178048960132001 g
- Calories 17 calories
Directions In a large saucepan, combine the first seven ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until potatoes are tender. In a small bowl, combine flour and cold water until smooth. Stir into potato mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add clams and cheese; cook and stir until cheese is melted. Stir in milk; heat through. Yield: 9 servings (about 2 quarts). Originally published as Christmas Clam Chowder in Taste of Home December/January 2007, p40 Nutritional Facts 1 serving (1 cup) equals 170 calories, 6 g fat (4 g saturated fat), 26 mg cholesterol, 502 mg sodium, 19 g carbohydrate, 2 g fiber, 9 g protein. Print Add to Recipe Box Email a Friend
