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Creamy Clam Chowder

Microwaverina's picture
Ingredients
  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)
Directions

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

Difficulty Level: 
Easy
Course: 
Appetizer
Method: 
Microwaving
Dish: 
Soup
Ingredient: 
Clam

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