Norm's Clam Chowder

Recipe Ingredients

1		Onion - cut 1/2" dice
2		Celery - cut 1/2" dice
1 cup	198g / 7oz	Butter - (2 sticks)
1/2 cup	31g / 1.1oz	Flour
2		Baking potatoes - peeled, and
		Cut into 1/2" dice
4 cups	948ml	Whole milk
1 lb	454g / 16oz	Clam meat - strained, chopped,
		And juice reserved - see * Note
1/2		Parsley - chopped
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 lb	227g / 8oz	White fish filet - cut 1/2" dice
1 cup	237ml	Whipping cream

Recipe Instructions

* Note: You'll need 4 to 5 pounds of clams to get 1 pound of clam meat, or you can substitute 3 (6-ounce) cans minced clams.

Cook the onion and celery in the butter over medium heat until tender. Add the flour and stir to mix well, about 1 1/2 minutes. Add the potatoes, milk, reserved clam juice, half the parsley and salt and pepper to taste. Cover, bring to a boil. Simmer until the potatoes are tender, 10 minutes.

Add the chopped clams and fish and cook until the fish is tender, 10 minutes. Add the whipping cream. Bring the chowder to a boil, reduce the heat and simmer 10 minutes longer. Adjust seasoning. Add the remaining parsley and stir well.

This recipe yields 6 to 8 servings.

Each of 8 servings: 562 calories; 445 mg sodium; 171 mg cholesterol; 41 grams fat; 21 grams saturated fat; 24 grams carbohydrates; 26 grams protein; 1.55 grams fiber.

Source:
The Los Angeles Times, 03-21-2001

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