Clam Chowder Recipe

Servings: 4
Nutrition information per serving:

10 Ounces

Clams, canned

2

Potatoes, diced

2

Onions, finely chopped

1 Cup

Corn, kernel

1/4 Cup

Celery, finely chopped

1 1/3 Tablespoons

Margarine

1 1/3 Cups

Whole milk

Pinch of

Salt and pepper

  1. Drain the clams, reserving the liquid. Chop.
  2. Boil the potatoes approximately 20 minutes. Remove the potatoes and add enough water to the potato water to make 2 2/3 cups. Set aside.
  3. In a large saucepan, cook the onions, corn, and celery in the clam liquid and margarine until tender.
  4. Place the potatoes, milk, salt and pepper in a blender. Blend until smooth and add to the onion mixture. Add the potato water and clams. Heat and serve.

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