New England Clam Chowder
This classic New England Clam Chowder made with savory clams and potatoes is a must-have foodservice menu item.
Ingredients
- 2 (6.5 oz) cans Chicken of the Sea® Chopped Clams, with juice
- 2 tablespoons unsalted butter
- 1 cup small yellow onion, diced
- 1 medium garlic clove, minced
- ¼ teaspoon dried thyme
- 3 tablespoons all-purpose flour
- 2 cups bottled clam juice
- 1 pound russet potatoes, peeled and cut into medium-sized cubes
- ⅓ cup heavy cream
- Salt and freshly ground black pepper to taste
Nutrition Facts
calories
192
total fat
8.3g
saturated fat
4.2g
trans fat
0.2g
cholesterol
21mg
sodium
857mg
total carbohydrates
27g
fiber
2g
total sugars
4g
protein
3g
vitamin d
1%
calcium
4%
iron
7%
potassium
11%
Instructions
- Set a strainer over a medium bowl. Pour the clams through the strainer and transfer them to a small bowl. Set aside.
- Melt butter in a saucepan over medium heat. Add the onion and cook, stirring occasionally, until the onion has softened, about 8 minutes.
- Add the garlic and thyme and cook, stirring occasionally, about 1 minute.
- Sprinkle in the flour and cook, stirring occasionally, about 2 minutes.
- While stirring constantly, slowly add the reserved strained clam juice and bottled clam juice.
- Bring to a boil, stirring occasionally and making sure to scrape the bottom and sides of the pan.
- Reduce the heat to medium low, add the potatoes, and bring to a simmer.
- Cook, stirring occasionally, until the potatoes are tender, about 15 minutes.
- Stir in the cream and reserved clams and return to a simmer. Taste and season with salt and pepper as needed. Serve hot.
Nutrition Facts
calories
192
total fat
8.3g
saturated fat
4.2g
trans fat
0.2g
cholesterol
21mg
sodium
857mg
total carbohydrates
27g
fiber
2g
total sugars
4g
protein
3g
vitamin d
1%
calcium
4%
iron
7%
potassium
11%
