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Chunky West Coast Clam Chowder

4 servings
Soups

Characteristics

No Added Sugars

Nutritional Facts Per Serving

275
Calories
10.8 g
Protein
34.9 g
Carbs
3.6 g
Fibre
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 275
  • Fat 10.5 g
    • Saturated   6.3 g
    • + Trans 
  • Cholesterol 43 mg
  • Sodium   443 mg
  • Carbohydrate 34.9 g
    • Fibre   3.6 g
    • Sugars  
  • Protein 10.8 g
    • Vitamin A 48 %
    • Vitamin C 48 %
    • Calcium 13 %
    • Iron 48 %

Method

Bring the clam nectar to boil in a large pot. Add the clams; cover and cook just until they open. Transfer the clams to a large plate; strain and reserve the cooking liquid. When the clams are cool, remove the meat from the shells; discard the shells. Pour any liquid on the plate the clams sat on into the reserved cooking liquid. Melt the butter in a pot over medium heat. Add the onion, celery, carrot and garlic and cook until tender, about 5 minutes. Sprinkle in the flour and mix well. Slowly stir in the reserved clam cooking liquid. Add the potatoes, milk, tarragon and bay leaf and bring to a simmer. Simmer until the vegetables are just tender, about 10 minutes. Add the reserved clam meat and simmer a few minutes more. Season with salt and pepper, pour into bowls, sprinkle with chopped parsley, and serve.

Serving Suggestions

Make this meal in a bowl complete by serving it with the fresh-baked white or wholewheat rolls available in our bakery. Warm the rolls in a 200 degrees F before serving with the chowder.

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