Thin this clam chowder with a little milk, if necessary, after adding the tofu.

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Recipe Summary

cook:
45 mins
total:
45 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a small saucepan over medium heat, combine clams and their juice, and extra clam juice. Bring to a boil, then remove from heat and set aside.

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  • In a large saucepan over medium heat, melt butter. Cook onions and thyme in butter until onions are soft. Whisk in flour all at once to form a paste, cook 1 to 2 minutes more. Whisk in clam mixture. Stir in potatoes, reduce heat and simmer 15 to 20 minutes, until potatoes are tender. (At this point the soup can be cooled and stored for later use, if desired.)

  • Puree tofu in a blender or food processor until smooth. Stir into soup and heat through. Season with salt and pepper.

Nutrition Facts

1072 calories; protein 71.9g; carbohydrates 74.3g; fat 52.8g; cholesterol 281.1mg; sodium 856.2mg. Full Nutrition
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Reviews (1)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/11/2020
I enjoyed a dairy free chowder. And one point on WW purple! Substituted whole wheat flour 1/4 cup, 2 tbsp Smart Balance margarine, 2 leeks, fresh thyme, and 4 potatoes. Read More
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