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  • Recipe:

    Nourishing Clam Chowder Recipe

    Nourishing Clam Chowder
  • Prep Time:
  • Cook Time:
  • Recipe Description:

    A delicious, warming and filling soup for a cold winter's evening! Clams are an excellent source of Magnesium and Manganese, and a very good source of Vitamin B12, Phosphorus, Potassium, Copper and Selenium.

    Recipe Instructions:

    In a 4 quart heavy-bottomed saucepan (or larger) combine 2 cups water, onion, celery and potatoes. Bring to a boil, cover, and simmer for 20 minutes.

    Add the butter, salt, chopped clams and 2 cups water.

    Bring to a boil, reduce to simmering.

    Mix the milk, arrowroot powder and the clam juice in a blender and stir into simmering soup.

    Stir and cook until thick.

    Freshly ground black pepper may be added if you wish.

    You may also replace some or all of the water with home made stock.





    Comments and Reviews

  • How big are the cans of clams you are using? Reply
  • loves2spin says:
    The cans of chopped clams are 8 ounces each. Reply
  • Thats good to know! I made it and it tasted fantastic, but wasn't nearly as creamy as pictured. About how much clam juice do you think you use. My can of chopped clams was 51 oz, I used half and about 2 cups of clam juice. My son just came in and asked if I can make it again today :) Reply
  • loves2spin says:
    I really can't tell you how much juice is in the clams. I am sorry for that! I just use it all. You could substitute unbleached flour for the corn starch, if you like, and that might make it look different. Photos are unreliable, at best. It' so nice to know that you and your son like it! Reply
  • loves2spin says:
    And if you opt for the flour, I think you'd need to use twice as much as with corn starch. Reply
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