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New England Clam Chowder With Vegetables

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Ingredients
  Unsalted butter/Margarine 2 Tablespoon
  Yellow onion 1 Medium, chopped
  Carrots 4 Large, diced
  All purpose flour 2 Tablespoon
  Canned minced clams 13 Ounce (Two 6 1/2 Cans, Drained, With Liquid Reserved)
  Chicken stock/Canned chicken broth 1 1⁄2 Cup (24 tbs)
  Potatoes 2 Small, diced
  Milk/Half and half 2 Cup (32 tbs)
  White pepper 1⁄4 Teaspoon
Directions

Place the butter in a 3 1/2 quart microwave-safe casserole, cover with wax paper, and microwave on High for 1 minute.
Add the onion and carrots, cover with the casserole lid, and microwave on High until the onion is glassy about 5 minutes stirring once midway.
Blend in the flour, cover, and microwave on High for 1 minute.
Set aside.
Place the clam liquid in a 2-cup measure and add enough chicken stock to total 2 cups.
Add the stock mixture and the potatoes to the casserole, cover, and microwave on High until the potatoes are almost tender about 8 minutes stirring once midway.
Mix in the clams, milk, salt, and pepper.
Cover and microwave on High until the chowder steams 4 to 5 minutes stirring once midway.
Reduce the power level to Medium Low and microwave, covered, for 3 minutes.
Ladle into soup bowls and sprinkle with the paprika if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Microwaving
Dish: 
Soup
Ingredient: 
Seafood

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