Cape Ann Chowder


"Thin this clam chowder with a little milk, if necessary, after adding the tofu."
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45 m servings 1072 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 1072 kcal
  • 54%
  • Fat:
  • 52.8 g
  • 81%
  • Carbs:
  • 74.3g
  • 24%
  • Protein:
  • 71.9 g
  • 144%
  • Cholesterol:
  • 281 mg
  • 94%
  • Sodium:
  • 856 mg
  • 34%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. 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.
  2. 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.)
  3. Puree tofu in a blender or food processor until smooth. Stir into soup and heat through. Season with salt and pepper.