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Billie McKnight
Billie McKnight
Billie McKnight

Recently, I have had a craving for New England Clam Chowder.  All the recipes that I found had bacon or other unhealthy ingredients.  My experiments with very few, but healthy, ingredients finally turned out good enough for my nephew, who is a professional cook.  He asked for the recipe.  It is so good on a cold, snowy day. 

This recipe calls for diced potatoes, but if you want to make this quick, add a can of diced pototoes instead of raw potatoes.  If you add the canned potatoes, you can skip number 6 listed in the recipe.


1 med. onion

1 Tbl. butter

1 Tbl. flour

2 8-oz. bottles clam juice

3 cans minced clams (reserve juice)

4 med. potatoes, cubed (or can of diced potatoes)

1 can cream of celery soup

1 qt. fat free half and half milk

1/8 teas. celery seeds

1 Tbl. butter

  1. Melt 1 Tbl. butter in lg. sauce pan
  2. Add onion and flour.  Cook until onions are translucent.
  3. Add clam juice and reserved juice from cans.
  4. Add potatoes.
  5. Cook and cover until potatoes are tender
  6. Stir occasionally so potatoes don't stick.
  7. Add clams, soup, milk, and celery seeds.
  8. Add 1 Tbl. butter and let melt into chowder.
  9. Simmer for about 30 minutes or until slightly thickened.
  10. Stir occassionally.



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