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Hearty Clam Chowder Recipe
|Potatoes||5 Medium, pared and cut into 1/2 inch cubes|
|Green onions and tops||180 Milliliter, chopped (3/4 Cup)|
|Celery||120 Milliliter, diced (1/2 Cup)|
|Carrot||1 , thinly sliced|
|Pepper||1⁄4 , diced (Red / Green Colored)|
|Garlic||1 Teaspoon, minced (5 Milliliter)|
|Water||480 Milliliter (2 Cups)|
|Margarine||30 Milliliter (2 Tablespoon)|
|Salt||1 Teaspoon (5 Milliliter, Adjust Quantity As Per Taste)|
|Worcestershire sauce||1 Teaspoon (5 Milliliter)|
|Hot pepper sauce||1 Dash|
|Canned minced clams||13 Ounce (2 Cans, 6 1/2 Ounce / 390 Gram)|
|Flour||120 Milliliter (1/2 Cup)|
|Unsweetened soy milk||480 Milliliter (2 Cups, Westsoy)|
Serving size: Complete recipe
Calories 2154 Calories from Fat 385
% Daily Value*
Total Fat 43 g66.6%
Saturated Fat 6.5 g32.7%
Trans Fat 0 g
Cholesterol 246.9 mg
Sodium 2651.4 mg110.5%
Total Carbohydrates 301 g100.5%
Dietary Fiber 36.6 g146.3%
Sugars 20.8 g
Protein 148 g296.3%
Vitamin A 424.9% Vitamin C 572.7%
Calcium 65.5% Iron 664.5%
*Based on a 2000 Calorie diet
Mix in water, margarine, salt, Worcestershire and hot pepper sauce.
Bring to a boil, cover and cook 15 minutes over medium heat or until potatoes are tender.
Drain clams, reserving liquid and adding water, if necessary, to make 1 cup.
Combine clam liquid with flour and stir to make a smooth paste.
Pour flour paste into vegetables and cook, stirring, until mixture thickens.
Add clams and WestSoy.
Continue cooking until chowder is hot, but do not boil.