Clam Chowder, New England Style

Ingredients

• 4 large potatoes
• 1 large onion, chopped
• ¼ pound or more tablespoons butter
• 1 pint chowder clams, shucked
• 2 tablespoons flour
• 2 ½ cups milk
• ½ pint cream
• Salt and freshly ground black pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    911 calories; 51 grams fat; 31 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 84 grams carbohydrates; 8 grams dietary fiber; 13 grams sugars; 31 grams protein; 191 milligrams cholesterol; 902 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings as main dish

Preparation

1. Peel, cube and cook potato in just enough water to cover.
2. Brown onion in two tablespoons butter.
3. Add onion to potatoes with liquid from clams. Cook five minutes.
4. Add clams and cook seven to 10 minutes. Blend the flour with enough milk to make a thick paste. Add with clams, remaining milk, cream and remaining butter to potatoes and onions. Season with salt and pepper. Cook until mixture thickens.
5. Serve immediately, refrigerate or freeze. To serve reheat.

• Chowder clams are large clams, too tough to eat raw. If they are not available, littlenecks or cherrystones can be substituted by using one-and-a-half to two times the amount.

About 1 hour