Clam Chowder - Chunky Vegetable Clam Chowder
Recipe: #1154
October 23, 2011
Categories: Christmas, Easter, Fathers Day, Sunday Dinner, No Eggs, Clams, more
"My first bowl of Clam chowder in a quaint little restaurant in San Francisco had me knowing I loved this chowder! Have enjoyed a good many great Clam Chowders since but this is the one that has become our favourite and a given for our evening meal on Christmas Eve. Recently our favourite version of Mulligatawny Soup has been added to the Christmas Eve menu. We call it our 'family tradition in the making' Both soups are enjoyed year around and are must makes when we gather for special holiday weekends. So easy - so good!"
Ingredients
Nutritional
- Serving Size: 1 (253.1 g)
- Calories 235.6
- Total Fat - 12.9 g
- Saturated Fat - 3.9 g
- Cholesterol - 31 mg
- Sodium - 919.7 mg
- Total Carbohydrate - 16.6 g
- Dietary Fiber - 2.2 g
- Sugars - 5.2 g
- Protein - 13.3 g
- Calcium - 101 mg
- Iron - 1.3 mg
- Vitamin C - 8.7 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
In a large soup pot over medium heat lightly saute the bacon
Step 2
Add in onions (and the celery which is optional) saute briefly
Step 3
Add Chicken broth (I often use two cans of both the broth and the clams) potatoes, carrots, reserved clam juice, salt, pepper, simmer until vegetables are done
Step 4
Add in the milk, clams and chopped parsley stirring frequently until heated through
Step 5
You may wish to serve at this point but we make a roux, melting shortening in a heavy pan, adding the flour browning to golden brown and whisking into the Chowder
Tips
No special items needed.