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Ingredientes
- 1 x onion cut 1/2" dice
- 2 stalk celery cut 1/2" dice
- 1 c. butter - (2 sticks)
- 1/2 c. flour
- 2 x baking potatoes peeled, and
- Â Â cut into 1/2" dice
- 4 c. whole lowfat milk
- 1 lb clam meat strained, minced,
- Â Â and juice reserved - see * Note
- 1/2 bn parsley minced
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1/2 lb white fish filet cut 1/2" dice
- 1 c. whipping cream
Direcciones
- * Note: You'll need 4 to 5 pounds of clams to get 1 lb. of clam meat, or possibly you can substitute 3 (6-oz) cans chopped clams.
- Cook the onion and celery in the butter over medium heat till tender. Add in the flour and stir to mix well, about 1 1/2 min. Add in the potatoes, lowfat milk, reserved clam juice, half the parsley and salt and pepper to taste. Cover, bring to a boil. Simmer till the potatoes are tender, 10 min.
- Add in the minced clams and fish and cook till the fish is tender, 10 min. Add in the whipping cream. Bring the chowder to a boil, reduce the heat and simmer 10 min longer. Adjust seasoning. Add in the remaining parsley and stir well.
- This recipe yields 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 319g | |
| Recipe makes 8 servings | |
| Calories 474 | |
| Calories from Fat 308 | 65% |
| Total Fat 34.88g | 44% |
| Saturated Fat 20.65g | 83% |
| Trans Fat 0.0g | |
| Cholesterol 130mg | 43% |
| Sodium 274mg | 11% |
| Potassium 678mg | 19% |
| Total Carbs 21.77g | 6% |
| Dietary Fiber 1.4g | 5% |
| Sugars 7.47g | 5% |
| Protein 18.94g | 30% |
