Crawdad Chowder from Earlene Frech
A creamy chowder made with crawdads, clams, and vegetables. Rich and flavorful with a touch of spice.
Ingredients
- 473 ml russet potatoes chopped
- 237 ml onion minced
- 237 ml celery minced
- 118 ml carrot grated
- 177 ml butter
- 177 ml flour
- 946 ml half and half
- Tabasco sauce
- 2.46 ml sugar
- 7.39 ml salt
- 1.23 ml pepper
- 946 ml clam juice
- Worcestershire sauce
- 1 thyme
- Crawdads
- 184 g can clams
Nutrition (per serving, estimated)
Estimated based off 14 of 16 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 228 mg
- Iron: 2.36 mg
- Magnesium: 42.5 mg
- Phosphorus: 309 mg
- Potassium: 674 mg
- Zinc: 1.2 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 177 ml butter
- 177 ml flour
- 946 ml half and half
- Tabasco sauce
- 2.46 ml sugar
- 7.39 ml salt
- 1.23 ml pepper
- 946 ml clam juice
- Worcestershire sauce
- 1 thyme
- Crawdads
- 184 g can clams
Prepare
- Chop 473 ml russet potatoes
- Mince 237 ml onion
- Mince 237 ml celery
- Grate 118 ml carrot
Let's Cook
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Step 1.
Combine the potatoes, onion, celery, and carrot in a large saucepan.
-
Step 2.
Add the clam juice to the saucepan with enough water to cover vegetables. Simmer for 20 minutes.
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Step 3.
Melt the butter in a medium skillet over medium-low heat. Stir in flour. Cook until bubbly, stirring constantly.
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Step 4.
Remove from the heat and stir in the half and half. Cook until thickened and bubbly, stirring constantly.
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Step 5.
Add the white sauce, crawdads, and other spices to the vegetables in the saucepan. Simmer for 20 minutes, stirring frequently.