New England Clam Chowder

By cserumga

Per serving: 278 cal, 15g total fat, 67mg chol, 398mg sodium, 21g carb, 2g fiber, 14g protein

Ingredients

• 1 cup diced onion
• 2 Tbsp minced fresh marjoram, divided
• 3 Tbsp unsalted butter
• 1/3 cup all-purpose flour
• 3 cups half-and-half
• 2 bottles clam juice (8 oz each)
• 4 cups diced red-skinned potatoes (1/2 inch)
• 4 cans minced clams (6.5 oz each)
• Salt and pepper to taste
• Oyster crackers, Tabasco sauce, Lemon wedges, for serving

Details

Servings 8
Cooking time 30mins

Preparation

Step 1

Sauce onion and 1 Tbsp marjoram in butter in a large pot over high heat until softened, 3-5 minutes. Stir in flour and cook 2-3 minutes.

Whisk in half-and-half and clam juice into flour mixture.

Add potatoes and clams. Bring chowder to a boil over high heat; reduce heat and bring to a low boil. Cook chowder until potatoes are tender, about 20 minutes.

Stir in remaining 1 Tbsp marjoram and season chowder with salt and pepper. Serve chowder with crackers, Tabasco, and lemon wedges.