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Rich New England Clam Chowder Recipe
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Chopped leek||1⁄3 Cup (5.33 tbs) (White Portion Only)|
|Trimmed green onions||2 , chopped (Both Green And White Portions)|
|All purpose flour||2⁄3 Cup (10.67 tbs)|
|Fish stock||2 Cup (32 tbs)|
|Clam juice||2 Cup (32 tbs)|
|Light cream/Half and half||4 Cup (64 tbs)|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Clams||1 Pound, coarsely chopped|
|Potatoes||2 Small, boiled, peeled, and diced|
|Fresh tarragon/1/2 teaspoon dried tarragon||1 Teaspoon|
|Freshly ground black pepper||To Taste|
|Chopped fresh parsley/Dill||1 Tablespoon|
Serving size: Complete recipe
Calories 4703 Calories from Fat 3506
% Daily Value*
Total Fat 399 g613.5%
Saturated Fat 245.7 g1228.4%
Trans Fat 0 g
Cholesterol 1468.4 mg
Sodium 3595.8 mg149.8%
Total Carbohydrates 175 g58.4%
Dietary Fiber 13.1 g52.6%
Sugars 10.4 g
Protein 114 g227.3%
Vitamin A 350.2% Vitamin C 274.2%
Calcium 119.1% Iron 412%
*Based on a 2000 Calorie diet
Stirring constantly, saute chopped onion, celery, leek, and green onion 3 to 4 minutes until vegetables soften.
Add the flour and cook, stirring, 5 minutes longer, watching to see that the roux does not brown.
Lower the heat.
Stirring constantly, slowly pour in the fish stock, then the clam juice.
Simmer the soup base 25 to 30 minutes.
After simmering, stir in the cream and white wine, then add the chopped clams, diced potatoes, and tarragon.
Gently simmer the soup, without allowing it to boil, an additional 8 to 10 minutes.
Season with salt and freshly ground black pepper.