Clam Chowder

Serves: 8
Total Calories: 346


1 cup onion finely chopped
1 cup celery finely diced
2 cups potatoes, finely diced
2 (6 1/2-ounce) cans clams undrained
1/2 cup butter
3/4 cup flour
1 quart half and half
1 1/2 teaspoons salt
1/4 teaspoon black pepper


Combine vegetables in small saucepan. Drain clams pour juice over vegetables add enough water to barely cover. Cook, covered, until tender, about 15 minutes. In meantime, melt butter (or margarine) in large heavy saucepan. Stir in flour until blended and bubbly. Remove from heat stir in cream (or milk for less rich chowder) until smooth and blended. Return to heat cook and stir with wire whip until thick and smooth. Add undrained vegetables and clams heat through. Season with salt and pepper.

Nutritional Facts:

Serves: 8
Total Calories: 346
Calories from Fat: 220

This Clam Chowder recipe is from the Managing Your Meals Cookbook. Download this Cookbook today.

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