Creamy Clam Chowder
Created by KittenCal on December 11, 2011
- Servings: 8
- Prep Time: 10m
- Cook Time: 20m
- Recipe #3456
Ingredients
- 3/4 cup butter
- 2 medium onions, chopped
- 2 medium carrots, peeled and diced
- 2 celery ribs, diced
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon fresh ground black pepper (more to season again after cooking)
- 4 large garlic cloves (I use 6 cloves)
- 2 (10 3/4 ounce) cans condensed cream of potato soup, undiluted
- 3 (6 1/2 ounce) cans minced clams, divided(do not drain 2 cans)
- 3 tablespoons cornstarch
- 4 cup light cream, divided (such as half and half cream)
- Salt to taste (I use seasoned salt)
- Freshly grated Parmesan cheese
How to Make
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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).
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Step 2: Mix in both cans condensed potato soup and two cans of clams with their juice.
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Step 3: Drain and discard the juice from the remaining can of clams, then add the clams to the soup.
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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.
Nutritional Facts
- 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