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Print Becca's Clam Chowder Recipe

Becca's Clam Chowder Recipe

Digging and steaming your own clams, makes this recipe an experience.
Or clam chowder can be made easily by purchasing a large can of clams at your local market.

Becca's Clam Chowder in Yellow Bowl

1/4 cup Olive Oil
1/2 cup White wine
5 pounds Fresh clams in shell
2 Tablespoons Butter
1 cup Chopped Onion
1 cup Chopped Celery
1/2 cup Flour
1 16 ounce carton Organic fat free chicken broth
1 cup Potatoes, cooked and diced
1/4 cup Butter
1 cup Milk
1 cup Half and half
1/2 teaspoon Salt
1/4 teaspoon Thyme
1/4 teaspoon Ground black pepper

Cooking Time:

Recipe Pan Type: 3 quart saucepan


Clam Chowder Directions

Clams that are purchased at a market should have already been purged for sand. If you have dug the clams yourself, soak them in a bucket of sea water. If you do not have access to sea water, mix 1 cup of salt per 3 quarts of water. Add a handful of cornmeal to the water. The cornmeal will clean the stomach, purging them of sand. Soak in the refrigerator for several hours or overnight, changing the water at least once. Do not use fresh water, it will kill the clams.

To prepare the clams for chowder.

Heat 1/4 of cup of olive oil in a pan, add the washed clams, and about 1/2 cup of white wine to the pan.
Steam clams for 2 to 4 minutes until they have each popped open. (It is usually best to remove the open clams, giving the others time to open. Over cooking will make the clams tough.)

Remove clams from shells, mince clams using a blender and set aside. Open clam shells over your pan, reserving all the liquid.
Never eat a clam whose shell does not open during cooking.

Place the butter in a large quart stock pan.
Saute the onion and celery in butter until transparent. Add flour to the pan and stir until browned.
Add in the liquid from clams, chicken broth and cooked potatoes.
Bring clam juice and potatoes to a boil.
Reduce heat and simmer, add in the spices and stir constantly until mixture thickens.
Add the milk, half and half, chopped clams and spices.
Stir until clam chowder is heated through, do not boil.

Recipe Serves 6 to 8

Serve clam chowder with our Buttermilk Biscuits recipe.

Nutritional Facts
Serving Size Serving Size 653 g
Amount Per Serving
Calories 523
Calories from Fat 240
Total Fat 26.7g 41%
Saturated Fat 12.1g 60%
Cholesterol 49mg 16%
Sodium 1936mg 81%
Total Carbohydrates 60.1g 20%
Dietary Fiber 3.1g 12%
Sugars 16.5g
Protein 8.3g
Vitamin A 23% Vitamin C 45% Calcium 10% Iron 9%

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Substitute, substitute, substitute. Recipes were made to be messed with. Use alternative ingredients to make your recipes healthier. Cook with broth (low-sodium vegetable, low-fat chicken or beef) instead of with oils. Use vinaigrettes or citrus-juice-based dressings instead of creamy ones, which are often full of saturated fat. Try olive oil, skim milk, or yogurt instead of butter or cream. Re-work dessert recipes that require heavy cream with evaporated skim milk or yogurt. For cakes and other desserts, substitute fresh-fruit puree as a topping instead of frosting. And one of my favorites: pancakes with applesauce, not maple syrup. These changes will give your favorite recipes great new flavor, and your food will be healthier!

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2 Heaping cups of Patience
1 Heart full of Love
2 Hands full of Generosity
1 Head full of Understanding
and a Dash of Laughter

Sprinkle generously with kindness, add plenty of faith and mix well. Spread over a period of a lifetime and serve to everyone you meet.



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