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Nutrition Facts
Serving Size 1 (257g) Recipe makes 6 servings
Calories 413
Calories from Fat 193		(46%)
Amount Per Serving		%DV
	Total Fat 21.5g	33%
	Saturated Fat 12.8g	63%
	Monounsaturated Fat 5.6g
	Polyunsaturated Fat 1.2g
	Trans Fat 0.0g
Cholesterol 100mg		33%
Sodium 260mg		10%
Potassium 953mg		27%
Total Carbohydrate 32.2g		10%
	Dietary Fiber 2.4g	9%
	Sugars 1.6g
Protein 22.9g		45%
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Team Kumquat's Kookin' Kaboodles' ZWT4 Emergency Preparedness

Sue L

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Clam Chowder, Canadian Military Style

Recipe #173021 | 45 min | 10 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Stacky5
Jun 17, 2006

This is a thick, hearty chowder. The recipe originated from a member of the Canadian Army. Serve with fresh rolls or thick slices of bread, if desired. Recipe courtesy of Allrecipes. Posted for Zaar World Tour II.

SERVES 6 (change servings and units)

Ingredients

1/2 cup butter
2 stalks celery, chopped
1 onion, chopped
1/2 cup all-purpose flour
2 (6 1/2 ounce) cans minced clams, drained with juice reserved
2 potatoes, peeled and cubed
1 (12 fluid ounce) can evaporated milk
1/2 teaspoon dried thyme
salt and pepper

Directions

1
In a large saucepan over medium high heat, combine the butter, celery and onion. Saute for about 3 minutes, add the flour and stir well to make a dry roux. Add the reserved clam juice to make a paste, then slowly add enough cold water to reach the desired thickness.
2
Add the potatoes, milk, thyme and salt and pepper. Reduce heat to low and allow soup to simmer for about 20 minutes, or until the potatoes are tender. Add the clams and allow to heat through.

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Featured Reviews for This Recipe

From: Kitchen Witch Steph

On Jun 30, 2008

Very tasty clam chowder. I only used half the butter and flour and found that was plenty enough for flavor and to make it thick. I wasn't sure how much water to add so i just waited until I added the potatoes and evaporated milk. Then I added some regular milk to thin it just a bit. I also added 1/4 tsp. pepper and about the same of salt. Neat how this recipe uses mostly canned item. It was rich and creamy. Now for an after lunch nap. Made for ZWT4.

0 people found this review helpful

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From: Scarlett516

On Jun 21, 2008

I'm sorry, but this was just ok for me. I'm a New Englander, so am pretty picky about my chowdah. I thought it needed a bit more flavor and creaminess. I ended up adding some light cream, and if I made this again, I would use cream instead of water. I also added more pepper and thyme. I made this in the crockpot by following steps 1-3 as written before transferring to the crockpot to cook on high for 3 hours, adding the clams and cooking for another 1/2 hour. Served with oyster crackers. Made for ZWT4: Crockpot Challenge

0 people found this review helpful

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From: *Parsley*

On Aug 27, 2006

This is a very thick and tasty clam chowder. I made it as written but added an extra can of clams and their juice. I wanted to keep it thick, so I only added about 1/2-3/4 cup of water. You really have to stir often while it simmers because of all the flour. I'll be making this again. Thanx for sharing!

4 people found this review helpful

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From: Chef at Heart

On Feb 1, 2007

I made this for my husband who loves clam chowder (and was also in the Canadian Military). He loved it. I had never had clam chowder before just because I thought it would be too fishy. Well it wasn't, and I loved it as well. It is definitely a make again. Leanne P.S. I took a picture but the one posted is better so I won't send mine in. I only have white dishes so the soup didn't really stand out.

2 people found this review helpful

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