What’s for Dinner – Clam Chowder

Here’s a look at What’s for Dinner February 24, 2017:

Clam Chowder by Mayo Clinic Health System


1 cup diced carrots
1 cup diced celery
2 cups diced yellow onion
2 cloves garlic, minced
2 ounces lean ham
1 tablespoon canola oil
1 cup diced fresh clams
1/2 cup clam juice
2 cups low-fat milk
1 1/2 cups vegetable stock
1 teaspoon minced thyme
1 teaspoon minced oregano
1 teaspoon fennel seed
1 tablespoon black pepper
1/2 cup diced red potatoes
1/4 cup brown rice, uncooked


Saute carrot, celery, onion, garlic and ham in canola oil over medium heat until lightly brown, about 10 minutes. Add clams and clam juice, continue to cook slowly to reduce volume by half. Add milk, stock, herbs, spices, potatoes and rice.

Bring to simmer, reduce heat and cook for 1 hour, until rice is cooked and stew has thickened considerably. Serve.