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New England Clam Chowder
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New England Clam Chowder

1 Hr(s) 45 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
3-4 large potatoes
1 onion
1 can clams
Salt and pepper
1 stick butter, divided
1 qt light cream
1/3 cup cornstarch
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Let's Make It
1
Cut potatoes into large cubes. Fill pot with water just enough to cover the potatoes. Let cook on med/high. Cut up a whole onion thinly and throw on top of your potatoes and cover. Cook until potatoes are soft but not mushy. Do not Drain.
2
Add in clams with juice and salt and pepper (just a couple of pinches for flavor). Add in 3 Tbsp. of butter. Add in light cream. Heat until hot
3
Take your cornstarch and add COLD water slowly, mix with a fork. Do not make watery. It should be a very pasty mixture. When chowder is hot, mix in cornstarch mixture. Don't let chowder BOIL. Low heat. Then add in the rest of the stick of butter. Mix until thickens up by stirring. Ready to eat HOT.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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