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Chuck's Clam Chowder















Trans-fat Free, Good source of fiber


6 each celery stalks
cut lengthwise
2 medium onions
peeled and chopped
2 tablespoons butter
1 quart chicken broth
1 x black pepper
ground, add to:
½ teaspoon thyme
leaves, not ground
1 ½ pounds potatoes
diced, skin left on
9 tablespoons butter
½ cup all-purpose flour
1 quart light cream (half&half)
1 quart clams
coarsely chopped
¼ cup sherry
¼ cup parsley leaves
chopped, for garnish


Sauté celery and onions in 2 tablespoons of butter for 10 minutes until opaque.

Add to chicken stock.

Add the juice only from the clams reserving the meat.

Bring to a heavy simmer and add pepper and thyme.

Add the potatoes with skin on and simmer until cooked but still firm.

While the potatoes are cooking in the soup, warm the milk.

Make a roux with the butter and flour and when cooked, add to the milk off heat.

Stir and return to the heat and stir until thickened.

Set aside. When the potatoes are just tender, add the clam meat, cook for 2 minutes then add the milk sauce.

Simmer for 8 minutes then add the sherry.

Simmer for 2 minutes more, garnish with parsley and serve.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 229g (8.1 oz)
Amount per Serving
Calories 35555% of calories from fat
 % Daily Value *
Total Fat 22g 33%
Saturated Fat 13g 67%
Trans Fat 0g
Cholesterol 56mg 19%
Sodium 246mg 10%
Total Carbohydrate 12g 12%
Dietary Fiber 4g 15%
Sugars g
Protein 10g
Vitamin A 21% Vitamin C 26%
Calcium 5% Iron 7%
* based on a 2,000 calorie diet How is this calculated?


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