Mom's Clam Chowder
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Ingredients
- 1 tablespoon olive oil
- 1 teaspoon chopped garlic
- 1 cup chopped onion
- 46 ounce can clam juice
- 2-1/2 pounds russet potatoes peeled and diced
- 1/2 teaspoon celery seed
- 1/2 teaspoon black pepper
- pinch cayenne pepper
- 1 tablespoon chopped Italian parsley
- 2 12 ounces each cans evaporated milk
- 2 10 ounce each cans whole baby clams
- 6 tablespoons all-purpose flour
- 4 tablespoons butter
Instructions
- Saute onion and garlic in the oil in a soup pot until soft.
- Stir in the clam juice.
- Add potatoes, celery seed, black pepper, cayenne pepper and parsley and simmer for fifteen minutes.
- Drain the liquid from the clams and stir the flour into it.
- Add clams, evaporated milk, roux and butter to the chowder and cook until mixture comes to a boil, then boil one minute, stirring.
- Adjust for salt.
Notes
From the kitchen of palatablepastime.com
Nutrition
Calories: 220kcalCarbohydrates: 35gProtein: 3gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 15mgSodium: 640mgPotassium: 427mgFiber: 2gSugar: 7gVitamin A: 464IUVitamin C: 14mgCalcium: 33mgIron: 1mg
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