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Sweet BeanMom's Clam Chowder (my version)
Forked from Mom's Clam Chowder
What's different in this version
- 1 ingredient swapped
Changes are highlighted in the ingredients and instructions below.
A hearty homemade clam chowder with vegetables in a rich half and half cream base.
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30 min
Prep
45 min
Cook
1h 15m
Total
Intermediate
Difficulty
Stovetop
Method
Equipment
- Whisk
- Measuring cups
- Saucepan
- Skillet
- Cutting board
Servings:
Ingredients
- 2cansminced clams
- 1cupcelery (diced)
- 2cupspotatoes (diced)
- 2cupssweet potatoes (diced)Replaces 2 cups carrots (diced)
- ¾cupbutter
- ¾cupflour
- 1cuponions (chopped)
- 1quarthalf and half
- 1dashpepper
- 1½tspsalt
- ½tspSweet Bean Granulated Sweetener
- 2% or Whole Milk (As needed for preferred consistency)
Instructions
1
Drain clams over vegetables.
2
Cover vegetables with water and boil until tender.
3
In a saucepan, melt butter and whisk in flour to make a roux.
4
Add the half and half to the roux and stir until thickened.
5
Combine the cream mixture with the cooked vegetables and clams.
6
Season with salt, pepper, and sweetener. Stir in milk until desired consistency is achieved. Serve and enjoy!
