Clam Chowder

Recipe by: Posted to EAT-LF Digest by on Apr 22, 1999, converted by MM_Buster v2.0l.

 ( Retrieved from )


[tab title=”Cooking Time”]
Prep Time: 15 minutes
Cooking Time: 7-10 minutes
Yields 8 servings

Dietary exchanges per serving: 1/2 vegetable, 1/2 bread, 1 meat, 1 fat 329calories (29% from fat) 33.7g carbo, 25.3g pro, 10.1g fat Servings: 8


[tab title=”Ingredients”]

  • 1/2 cup Mushrooms, chopped
  • 1 cup Celery, chopped
  • 1 cup Onion, chopped
  • 1/4 cup Margarine
  • 1 qt -water, boiling
  • 1 cup Carrots, diced finely
  • 1 cup Potatoes, diced
  • 2 can Clams, chopped, 6 1/2 oz with juice
  • 1 tbsp Pimentos, chopped
  • 1/4 cup Wine, dry white
  • FOR WHITE SAUCE: 1/4 cup Margarine, 1/4 cup Flour, 1 gal Skim milk

[tab title=”Directions”]

  1. Saute the mushrooms, celery, and onion in 1/4 c margarine in a heavy saucepan. Add the water, carrots, and potatoes. Simmer for 20 minutes, or until the vegetables are tender.
  2. While the vegetables are simmering, make a roux by melting 1/4c of margarine in a saucepan over medium heat. Stir inflour and mix well. Add the skim milk and stir occasionally untilthickened. Set aside.
  3. When the vegetables are tender, add clams with their juice, the pimentos, and white wine. Add the white sauce. Cook 10 minutes longer. Serve piping hot.


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