Cheese and Clam Chowder

cheese and clam chowder

Cheese and Clam Chowder

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Servings: 4
Calories: 425

Ingredients
 

  • 1 oz butter or margarine
  • 1 onion finely chopped
  • 2 sticks celery chopped
  • 1 green pepper chopped
  • 1 oz flour
  • 1/2 tsp dry mustard
  • 1 3/4 pints milk
  • 2 lb canned clams liquid reserved
  • 12 oz potatoes diced
  • 1/4 tsp thyme
  • Salt and pepper
  • 1 bay leaf
  • 4 oz Red Leicester cheese grated
  • Dash Worcestershire sauce
  • Single cream
  • 2 tbsps chopped parsley

Instructions

  • Put the butter or margarine, onion, celery and pepper into a large bowl. Cover loosely and cook on HIGH for 2 minutes.
  • Stir in the flour, mustard, milk and clam liquid. Blend well and add potatoes, thyme, salt and pepper.
  • Put in the bay leaf, and cook on HIGH for 10 minutes, stirring occasionally
  • Remove the bay leaf and add the clams, cheese and Worcestershire sauce. Heat for 2 minutes on MEDIUM to melt the cheese.
  • Add single cream to thin the soup if it is too thick. Garnish with the parsley and serve immediately
Calories: 425 kcal
Carbohydrates: 36 g
Protein: 21 g
Fat: 22g
Saturated Fat: 14 g
Trans Fat: 1 g
Cholesterol: 75 mg
Sodium: 496 mg
Potassium: 794 mg
Fiber: 3 g
Sugar: 13 g
Vitamin A: 978 IU
Vitamin C: 46 mg
Calcium: 457 mg
Iron: 2 mg
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