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Slow-Cooked Clam Chowder
Source: dLife

Clam chowder made with vegetables and spices and a touch of sherry for an unbelievable flavor.

Prep Time: 25 minutes
Cook Time: 4 hours
Difficulty: Intermediate

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 126.1
Total Carbs 12.9 g
Dietary Fiber 2.0 g
Sugars 4.8 g
Total Fat 3.4 g
Saturated Fat 0.9 g
Unsaturated Fat 0.7 g
Potassium 356.2 mg
Protein 10.6 g
Sodium 1027.0 mg
Dietary Exchanges
1/2 Fat , 1 1/2 Vegetables , 1/2 Meat , 1 Starch , 1 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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3 cup  fresh chopped celery
1 1/2 cup  fresh chopped onion
1 cup  chopped carrots
16 floz  clam juice
14 floz  low fat unsalted chicken broth
1 1/2 tsp  ground thyme
0 1/2 tsp  salt
0 1/2 tsp  black pepper
1 cup  fat free half and half
2 tbsp  cornstarch
13 oz  minced canned clams
2 tbsp  cooking sherry
4 each  turkey bacon
1 pinch  fresh chopped green onion
  1. In a 3- to 4-quart slow cooker, combine celery, onions, carrots, clam juice, chicken broth, thyme, salt, and pepper.
  2. Cover and cook on low-heat setting for 4 1/2 to 5 hours or on high-heat setting for 2 to 2 1/2 hours.
  3. If using low-heat setting, turn to high-heat setting. Combine in a small bowl the half -and-half and cornstarch and mix together, slowly add clams and mix together. Add sherry into vegetable mxiture (optional). Cover and cook for 30 minutes. Sprinkle each serving with crumbled bacon and, if desired, green onions. Enjoy!

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