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New England Clam Chowder (VRP 095)

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New England Clam Chowder

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New England Clam Chowder

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New England Clam Chowder Recipe

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New England Clam Chowder
Yield: 4 Servings

New England Clam Chowder

Cook Time: 20 minutes
Additional Time: 5 minutes
Total Time: 25 minutes


  • 1 tablespoon plus 1 teaspoon margarine
  • 1 cup each diced onions and celery
  • 2 tablespoons all-purpose flour
  • 2 cups low-fat milk (1% milk fat)
  • 5 ounces shucked cherrystone clams (about 14 clams), chopped (drain and reserve 2 cups liquid)*
  • 6 ounces pared potatoes, diced
  • 1 tablespoon chopped fresh parsley
  • ¼ teaspoon thyme leaves
  • 1/8 teaspoon white pepper
  • Dash salt
  • ¼ cup half-and-half (blend of milk and cream)


  1. In 3- or 4-quart saucepan melt margarine; add onions and celery and saute over medium-high heat, stirring occasionally, until softened, about 2 minutes.
  2. Sprinkle with flour and stir quickly to combine; cook, stirring for 1 minute.
  3. Gradually stir in milk, clam liquid, potatoes, parsley, and seasonings.
  4. Reduce heat to low; simmer, stirring occasionally until potatoes are cooked and mixture thickens about 20 minutes.
  5. Add clams and cook 5 minutes longer; stir in half-and-half and serve.


Each serving provides: 1 Protein Exchange; ½ Bread Exchange; 1 Vegetable Exchange; 1 Fat Exchange; ½ Milk Exchange; 50 Optional Calories.

*If necessary, add enough water to liquid to yield 2 cups.

New England Clam Chowder

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