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Creamy Clam Chowder

Microwaverina's picture
  Onion 1 , chopped
  Celery stalks 2 , thinly sliced
  Margarine/Butter 1 Tablespoon
  Unbleached flour 2 Tablespoon
  Dried oregano 1⁄4 Teaspoon
  Dried thyme 1⁄4 Teaspoon
  Ground black pepper 1⁄8 Teaspoon
  Clam juice/Fish stock 1 Cup (16 tbs)
  Carrots 3 , shredded
  Baking potatoes 3 Medium, diced
  Low fat milk 2 Cup (32 tbs)
  Canned minced clams with liquid 13 Ounce (2 Cans Each Weighing 6.5 Ounce)

In a 3-quart casserole, combine the onions, celery, and margarine or butter.
Microwave on high for 2 minutes, or until the margarine or butter is melted.
Stir, cover with wax paper, and microwave on high for 3 minutes, or until the onions are translucent.
Stir in the flour, oregano, thyme, and pepper.
Add the clam juice or stock.
Microwave on high for 3 minutes.
Stir, then microwave on high for 2 to 3 minutes, or until the mixture comes to a simmer.
Add the carrots, potatoes, and 1 cup of the milk.
Cover with wax paper and microwave on high for 12 to 14 minutes, or until the potatoes are tender.
Stir in the remaining 1 cup milk and the clams with liquid.
Microwave on high for 4 to 5 minutes, or until heated through.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1494 Calories from Fat 193

% Daily Value*

Total Fat 22 g33.4%

Saturated Fat 3.8 g18.8%

Trans Fat 0 g

Cholesterol 256.2 mg85.4%

Sodium 1780.4 mg74.2%

Total Carbohydrates 194 g64.8%

Dietary Fiber 17.5 g69.8%

Sugars 42.9 g

Protein 131 g262%

Vitamin A 680.8% Vitamin C 234.2%

Calcium 118.8% Iron 624.3%

*Based on a 2000 Calorie diet

Creamy Clam Chowder Recipe