New England Clam Chowder with Vegetables
4 bowls (8 cups)

New England Clam Chowder with Vegetables
A delicious easy to prepare soup, all it needs is some French or Italian crusty bread and a small salad..
3/4 cup chopped onion
1 cup chopped carrots 2 cups diced, peeled potatoes 2-10 ounce cans whole or chopped clams (drained reserving liquid for cooking vegetables) |
3/4 cup butter
3/4 cup flour 4 cups non-fat milk 2 tablespoons sherry |
- Place onions, carrots, and potatoes in a large skillet. Pour clam juice (from clams) add just enough water to cover vegetables.
- Cook over medium heat until tender 7-10 minutes.
- Drain vegetable mixture, reserving liquid. Set vegetables aside to use later.
- In a large saucepan melt butter over medium heat. Slowly whisk in flour until smooth.
- Slowly whisk in milk and stir until thick and smooth. Add sherry and vegetable mixture.
- Stir well, heat but do not boil. (Add reserved liquid if needed to thin soup.)
- Stir in clams, serve when clams are heated through. (Do not boil.)
Based on 4 servings: Calories 642, Fat 35.4g, Cholesterol 96mg, Sodium 886mg
Carbohydrates 62.3g, Fiber 4.1g, Sugars 20.3g, Protein 13.6g
Carbohydrates 62.3g, Fiber 4.1g, Sugars 20.3g, Protein 13.6g