Ingredients30 m servings 345 cals
- Melt butter in a saucepan over medium-low heat. Cook onions in melted butter until clear, 3 to 4 minutes.
- Pour clam juice into the saucepan. Add the potato; bring the mixture to a boil. Cook at a boil until potatoes are tender, about 10 minutes.
- Reduce heat to medium-low. Stir heavy cream into the mixture; add clams. Continue cooking until the clams are warmed, 2 to 3 minutes. Season with salt and pepper.
Per Serving: 345 calories; 18.7 g fat; 17.6 g carbohydrates; 26.1 g protein; 121 mg cholesterol; 501 mg sodium. Full nutrition
ReviewsRead all reviews 5
Unimpressed. Took a LOT of cornstarch to get some texture and added bacon to get any flavor. And why would you drain the cans of clams and then add bottled clam juice? Clam juice is expensive!
I made this tonight and it was excellent! So easy too. I so substituted 1% milk for cream to cut back in fat and sugar (my husband is diabetic) and used some corn starch to thicken it. He absolu...
I was looking for a simple and quick clam chowder recipe and I found it here. The only change I made was I used 1 bottle of clam juice. It was delicious!
This is spot on, wicked good Cape Cod Clam Chowda. Any variation is New England style clam chowder. Thanks!