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Vegetable Clam Chowder

Vegetable Clam Chowder is an amazingly delicious main course meal recipe version. An easy to make chowder recipe, you will simply find this recipe both mouth-watering and amazingly tempting.
Ingredients
  Sliced zucchini 1 Cup (16 tbs), cut into 3/8 inch thick
  Thinly sliced carrot 1⁄2 Cup (8 tbs)
  Chopped onions 1⁄2 Cup (8 tbs)
  Minced garlic 1⁄8 Teaspoon
  Butter 1 Tablespoon
  Crumbled thyme 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Canned whole baby clams 1 Can (10 oz), drained (Liquid Is Reserved)
  Milk 1 Cup (16 tbs)
Directions

Combine the zucchini, carrot, onions, garlic and butter in a skillet over medium-low heat.
Cook, covered, for 5 minutes, stirring occasionally.
Add the thyme, pepper and clam liquid from the can of clams.
Simmer, covered, for 5 minutes or until vegetables are tender-crisp.
Stir in the clams and milk.
Heat through.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Ingredient: 
Vegetable
Interest: 
Party
Servings: 
4

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4.059375
Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 188 Calories from Fat 57

% Daily Value*

Total Fat 6 g9.9%

Saturated Fat 3.1 g15.7%

Trans Fat 0 g

Cholesterol 61.2 mg20.4%

Sodium 120.9 mg5%

Total Carbohydrates 12 g3.9%

Dietary Fiber 1.3 g5.3%

Sugars 5.3 g

Protein 21 g41.5%

Vitamin A 76.2% Vitamin C 39.6%

Calcium 15.2% Iron 113.5%

*Based on a 2000 Calorie diet

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Vegetable Clam Chowder Recipe