Clam Chowder

Clam Chowder
Makes:
4 to 6 servings
Prep Time:
15
minutes
Total Time:
55
minutes
Homemade clam chowder is actually quite easy to make and this version is no exception. It's full of fantastic flavor and comforting richness that is perfect for chilly evenings or a hearty lunch too. Serve this dish warm with toasted bread. Garnish with fresh chopped herbs.

Ingredients:

  • 2 tablespoons butter
  • 1 1/2 cups chopped onion
  • 1 clove garlic, finely chopped
  • 2 cans (6.5 oz. each) chopped clams, drained, liquid reserved
  • 3 cups milk
  • 2 large russet potatoes, peeled and chopped (about 3 cups total)
  • 1 can (7.6 fl. oz.) NESTLÉ Media Crema
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • Hot pepper sauce (optional)
  • BIMBO Double Fiber Toasted Bread or Toasted Bread
  • Fresh herbs for garnish

Directions:

MELT butter in large saucepan over medium heat. Add onion and garlic; cook, stirring constantly, for 5 minutes or until softened.

STIR in reserved clam liquid, milk, potatoes, media crema, salt and pepper. Bring to a boil. Reduce heat to low; cook, stirring occasionally, for 25 to 30 minutes or until potatoes are soft and soup is thickened. Stir in clams; cook until heated through. Add hot pepper sauce to taste.

SERVE warm with toasted bread. Garnish with herbs.

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Nutrition Facts

Serving Size: 1/4 of recipe

Servings Per Recipe:

    *Percent Daily Values are based on a 2,000 calorie diet.

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    Clam Chowder

    Ingredients

    • 2 tablespoons butter
    • 1 1/2 cups chopped onion
    • 1 clove garlic, finely chopped
    • 2 cans (6.5 oz. each) chopped clams, drained, liquid reserved
    • 3 cups milk
    • 2 large russet potatoes, peeled and chopped (about 3 cups total)
    • 1 can (7.6 fl. oz.) NESTLÉ Media Crema
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • Hot pepper sauce (optional)
    • BIMBO Double Fiber Toasted Bread or Toasted Bread
    • Fresh herbs for garnish

     

    Directions

    MELT butter in large saucepan over medium heat. Add onion and garlic; cook, stirring constantly, for 5 minutes or until softened.

    STIR in reserved clam liquid, milk, potatoes, media crema, salt and pepper. Bring to a boil. Reduce heat to low; cook, stirring occasionally, for 25 to 30 minutes or until potatoes are soft and soup is thickened. Stir in clams; cook until heated through. Add hot pepper sauce to taste.

    SERVE warm with toasted bread. Garnish with herbs.

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