This hearty, traditional New England–style clam chowder is very filling and provides a good mix of protein, carbs, and fat. You can double the recipe to make a large batch to store in bulk.
Per Serving | Calories: 264.78 | Fat: 4.757 g | Protein: 7.14 g | Sodium: 364 mg | Fiber: 7.2 g | Carbohydrates: 50.93 g | Sugar: 9.941 g
INGREDIENTS | SERVES 4
1 tablespoon canola oil
1 medium celery root, peeled and chopped
2 large carrots, peeled and chopped
2 stalks celery, chopped
2 large potatoes, peeled and chopped
1 large onion, peeled and chopped
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (8-ounce) bottle clam juice
2 cups water
2 tablespoons cornstarch
1 cup skim milk
2 (6-ounce) cans baby clams
1 cup cooked corn kernels
1. Add oil, celery root, carrots, celery, potatoes, onion, salt, and pepper to a large stockpot. Cover and cook 12 minutes over medum heat until onions and potatoes are softened.
2. Add clam juice and water. Return to a boil over high heat, then reduce to low heat and simmer 20–25 minutes.
3. In a separate small dish, mix cornstarch and milk until starch is fully dissolved. Add mixture to soup and stir until well blended.
4. Add clams and corn. Continue to cook 5 more minutes, then serve.