CLAM CHOWDER

Clam Chowder image

-Rosemary Peterson, Archie, Missouri

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 12 servings (3 quarts).

Number Of Ingredients 10

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Ingredients

2 cans (6-1/2 ounces each) minced clams
6 medium potatoes, peeled and diced
6 medium carrots, diced
1/2 cup chopped onion
1/2 cup butter, cubed
1-1/2 cups water
2 cans (12 ounces each) evaporated milk
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
1 teaspoon salt
1/2 teaspoon pepper

Steps:

Drain clams, reserving liquid; set the clams aside. , In a large kettle, combine the potatoes, carrots, onion, butter, water and reserved clam juice. Cook over medium heat for 15 minutes or until the vegetables are tender. Stir in the milk, soup, salt and pepper. Simmer, uncovered, until heated through. Stir in clams.

Nutrition Facts : Calories 230 calories, Fat 11g fat (7g saturated fat), Cholesterol 33mg cholesterol, Sodium 560mg sodium, Carbohydrate 28g carbohydrate (7g sugars, Fiber 3g fiber), Protein 6g protein.

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