New England Clam and Corn Chowder

New England Clam and Corn Chowder
Makes 4
Prep 15 m
Cook 17 m



  1. 1 of 4 Heat oil in a large saucepan over medium heat; add onion and cook 5 minutes, stirring occasionally. Stir in wine and cook 1 minute; sprinkle in flour and cook 1 minute.
  2. 2 of 4 Gradually stir in milk and chicken broth. Drain liquid from clams into measuring cup. Add 1 cup of the clam juice to the pot and reserve the clams. Add potatoes, cover and simmer 10 minutes.
  3. 3 of 4 Add reserved clams, corn, Old Bay, salt and pepper. Bring to a simmer to heat through. Turn off heat and stir in parsley.
  4. 4 of 4 Serve with tossed salad and crusty bread, if desired.
Nutrition Information for New England Clam and Corn Chowder
Servings Per Recipe: 4
Per Serving: 56 g carb., 7 g Fat, total, 38 mg chol., 2 g sat. fat, 4 g fiber, 807 mg sodium, 381 kcal cal., 21 g pro.