Clams Oh yum!

Drum roll please! Here is the clam chowder I've been bragging about. I had a friend tell me that the spice blend tasted very similar to the lobster pasta I had a few weeks ago. And I'm appalled to concede that Bill is right about anything, but he's right. As I was saying last week, I need to learn to mix it up and not try to use all my spices in the cupboard at once.

Clam Chowder makes about 12 cups
2 quarts Half n Half (fat free)
2 10oz cans of baby clams (fresh is better if you can find them)
6 med. Potatoes cubed (with peal)
1 cup chopped onion
4 sticks Carrots cubed
2 stalks celery sliced
2 cloves chopped
3/4 Cup Flour
1/2 cup butter
1 tsp Pepper
1 1/2 tsp Sea Salt
Optional spices
1/2 Tsp. Thyme
1 tsp Basil
1/2 tsp Sage
1/2 tsp Rosemary
1/2 tsp Oregano
1/2 tsp Tarragon
1/2 tsp Savory

Add all ingredients except flour and butter and spices in a Crockpot. Turn on high. In a bowl add all the spices you want to use and blend with a pestle. I used the entire blend it turned out very flavorful, however it wasn't your traditional clam chowder taste. So you may want to pick and choose them. Salt and Pepper is a must. Add spices to chowder and mix thoroughly. Cook on high for about 6 hours. Or until potatoes are tender.

Melt butter in a sauce pan and gradually stir in flour, scoop some of the chowder sauce out and blend in pan until smooth--be careful of lumps. Add to the chowder about 2 hours before done.

1 cup serving--300 Calories, Fat 9g, Saturated Fat 5g, Cholesterol 40mg, Sodium 364 mg, Carbohydrate 39g, Dietary Fiber 2g, Sugars 13g, Protein 12g. Vitamin A 87%, Vitamin C 28%, Calcium 27% and Iron 40%.

If you try it, please post a comment and let me know how you like it. Enjoy!


Lindsay said…
Now that doesn't sound like your normal clam chowder, especially to us New Englanders but I might have to give it a try.
Mary Martinez said…
I know. But it's good. The next time I try it though I'm cutting down on the variety of spices.

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