One of my favourite things to do in the summer is go out to the Cavendish sand dunes and collect clams for chowder. This clam chowder has earned high praise from many. Not bad for a mainland girl!
Mrs. Stewart’s Clam Chowder
I haven’t entered this in any competitions, but my husband thinks it would win for sure!
Servings: 8
Calories: 153kcal
Ingredients
- 2 cups Potatoes peeled and diced into half inch pieces
- 1 Carrot shredded
- 4 tbsp Butter
- 1 Large onion diced
- 4 tbsp All-purpose flour
- 2-3 cups Milk for added richness you can use heavier milk, cream, or evaporated milk
- ½ cup Bell pepper diced
- pinch Salt to taste
- pinch Pepper to taste
- 500 mL jar Clams with juice
Instructions
- Boil diced potatoes and shredded carrot in just enough water to cover. When fork-tender, do not drain, just coarsely mash and set aside.
- Meanwhile, melt butter in large heavy pot.
- Add onion and cook until soft.
- Add flour. Stir to remove any lumps.
- Slowly add milk. Stir until smooth.
- Add diced bell pepper. Heat slowly to scalding, stirring regularly to prevent scorching. Do not boil.
- Add cooked potatoes and carrots.
- Add clams with juice and heat through. (The clams are already cooked and only need to be heated through, so they don’t get tough.)
- Season with salt and pepper to taste.
Nutrition
Calories: 153kcal | Carbohydrates: 18g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 22mg | Sodium: 87mg | Potassium: 378mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1829IU | Vitamin C: 24mg | Calcium: 89mg | Iron: 1mg
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