Recipe courtesy of Novelli's Crab & Seafood
Novelli's Clam Chowder
- Level: Intermediate
- Yield: Sixteen 8-ounce servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 267
- Total Fat
- 17
- Saturated Fat
- 11
- Carbohydrates
- 19
- Dietary Fiber
- 1
- Sugar
- 6
- Protein
- 9
- Cholesterol
- 66
- Sodium
- 301
- Total: 30 min
- Active: 30 min
Ingredients
12 ounces clam juice
4 ounces clam base (clam bouillon)
1/2 cup Chardonnay
1 1/2 pounds russet potatoes, halved and julienned
1 medium yellow onion, halved and julienned
1/4 cup butter
1 tablespoon Italian seasoning
3/4 tablespoon black pepper
8 cups half-and-half
3.3 ounces cornstarch (a little less than a cup)
1/2 pound Dungeness crabmeat (you can substitute chopped clams)
Directions
- Combine the clam juice, clam base, Chardonnay, potatoes, onions, butter, Italian seasoning, pepper and 1 cup water in a pot. Cook over medium-high until the potatoes soften. Add the crabmeat (or clams if crab is unavailable).
- Meanwhile, heat the half-and-half in a pot over medium-high heat (do not boil); whisk in the cornstarch. Cook, whisking, until heated through and thickened.
- Add the thickened half-and-half mixture to the chowder. Serve right away.