This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Boston Cream Pie See how to make an amazing chocolate and vanilla cream dessert. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Manhattan Clam Chowder
Microwave Clam Chowder
Potato Clam Chowder
Shrimp Chowder
Sweet Pepper Chowder
more »
Top Related Articles
Making Vegetable Stock
Making Chicken Stock
Super Bowl(R): Chili Cook-Off
Thickening Soups
Making Stock
Cooking Questions: Soup
Making Cioppino
Cold Summer Soups
Basic Soup Stocks: Vegetarian, Beef, and Chicken
Big Fun on the Bayou: Favorite Gumbo Recipes
Related Collections
Canned Clams
45-Minute Soups and Stews
Canned Seafood
Canned Food Recipes
Clam Chowder

1 of

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Clam Chowder

By: Chris Sheetz

"'I make this chowder for our annual Souper Bowl luncheon at work, and everybody loves it!' comments Chris Sheetz of Olmsted Falls, Ohio. 'I've slimmed it down by using both reduced-fat margarine and mushroom soup.' Tender chunks of red potatoes add color and texture to her thick chowder."

Rate/Review | Read Reviews (16)

Prep Time:
10 Min

Cook Time:
35 Min

Ready In:
45 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 10 servings

Ingredients

2 cups sliced fresh mushrooms
4 celery ribs with leaves, chopped
1 medium onion, chopped
2 tablespoons reduced-fat margarine*
2 (10.75 ounce) cans reduced-fat, reduced-sodium condensed cream of mushroom soup, undiluted
1 (8 ounce) bottle clam juice
1/2 cup white wine or chicken broth
6 medium unpeeled red potatoes, cubed
1/2 teaspoon salt
1/4 teaspoon white pepper
3 (6.5 ounce) cans minced clams, with juice

Directions

In a Dutch oven or soup kettle, saute the mushrooms, celery and onion in margarine until tender. In a bowl, whisk the soup, clam juice and wine or broth; stir into vegetable mixture. Add the potatoes, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 25 minutes. Add clams; cover and simmer for 5-15 minutes or until potatoes are tender.

Footnotes

This recipe was tested with Parkay Light stick margarine.
Nutritional Analysis: One serving (1 cup) equals 202 calories, 4 g fat (1 g saturated fat), 43 mg cholesterol, 497 mg sodium, 24 g carbohydrate, 2 g fiber, 17 g protein. Diabetic Exchanges: 2 very lean meat, 1-1/2 starch, 1/2 fat.