Creamy Clam Chowder
"if you are not a garlic lover you may omit or use 1 teaspoon garlic powder…yes 3/4 cup butter and 4 cups light cream, for best flavor and texture do not substitute or reduce, so if you are a watching your fat intake then this is not for you! Serve with toasted garlic baguette slices "
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (291.9 g)
- Calories 670.2
- Total Fat - 58.1 g
- Saturated Fat - 22.5 g
- Cholesterol - 100.5 mg
- Sodium - 689 mg
- Total Carbohydrate - 29.2 g
- Dietary Fiber - 3 g
- Sugars - 2.2 g
- Protein - 10.9 g
- Calcium - 167.8 mg
- Iron - 1.1 mg
- Vitamin C - 19.6 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
In Dutch oven or large saucepan melt 3/4 cup butter over medium-high heat. Add in onions, carrots and celery, cayenne and black pepper; saute until softened and very tender, about 6 minutes (adding in the garlic the last 2-3 minutes of cooking, all veggies must be tender it may take more that 6 minutes).
Step 2
Mix in both cans condensed potato soup and two cans of clams with their juice.
Step 3
Drain and discard the juice from the remaining can of clams, then add the clams to the soup.
Step 4
In a small bowl or cup whisk the cornstarch with 1/2 cup cold cream until smooth; add to the soup stirring constantly, then add in the remaining 3-1/2 cups light cream; bring to a boil stirring until thickened and heated through. Season with salt and more black pepper to taste. Ladle into bowls and sprinkle Parmesan cheese on top.
Tips
No special items needed.
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