Clambake Chowder

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Clambake Chowder

Clambake Chowder
2 tbsp. butter
2 medium red potatoes cut into small dice
1 cup chopped onion
2 tbsp. flour
2 (8- oz.) bottles clam juice
2 cups fat-free half & half
1½ cups corn
2 tsp. fresh thyme minced
1 cup cooked clams OR shelled and minced
2 (6.5- oz.) cans clams drained, minced
1/2 lb. hot Italian sausage cooked and drained
Salt and freshly ground pepper to taste
If you are using leftover steamed potatoes, add at
the end along with the clams.

Prep time: 25 minutes,
Cook time: 50 minutes

Melt butter in a medium saucepan; add potatoes
and onions
and cook for about
10 minutes or until onions are soft, stirring
Add flour; cook, stirring
constantly, for one minute. Add clam juice and half
& half;
cook and stir until
slightly thickened. Add corn and thyme; cook for
about 15
minutes or until
potatoes are cooked through. Season to taste with
salt and
freshly ground
pepper. Add clams and sausage; cook until heated

Makes 4 servings.
Wine Suggestion
Chardonnay. Beer Pairing: Samuel Adams Boston Lager The bright flavors of a pilsner like this one are an ideal match for a creamy chowder. And it’s from the Northeast, too!
Nutritional Information:
(559 g): 430 calories, 25 g protein, 13 g total fat (6 g sat., 0 g trans), 44 g carbohydrate, 3 g fiber, 13 g sugar, 70 mg cholesterol, 1110 mg sodium, 9 points


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