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New England Clam Chowder

This favorite chowder from colonial days is a white chowder made with milk or cream.

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( 14 Ratings)

14 Ratings

5 Stars 43%

4 Stars 29%

3 Stars 21%

2 Stars

1 Stars

Member Reviews ( 1 )

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Prep Time 10 min
Total Time 35 min
Servings 4

Ingredients

1/4: cup cut-up bacon or salt pork

1: medium onion, chopped (1/2 cup)

2: cans (6.5 oz each) minced or whole clams*

1: medium potato, diced (1 cup)

1/2: teaspoon salt

: Dash of pepper

2: cups milk

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Directions

1 In 2-quart saucepan, cook bacon and onion over medium heat, stirring occasionally, until bacon is crisp and onion is tender; drain off fat.
2 Drain clams, reserving liquid. Add enough water, if necessary, to clam liquid to measure 1 cup.
3 Stir clams, clam liquid, potato, salt and pepper into bacon and onion. Heat to boiling; reduce heat. Cover and simmer about 15 minutes or until potato is tender.
4 Stir in milk. Heat, stirring occasionally, just until hot (do not boil or soup may curdle).

EXPERT TIPS

Expert Tips

1 pint shucked fresh clams with their liquid can be substituted for the canned clams. Chop clams and stir in with the potato in step 3.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving (about 1 cup)

Calories: 240
Calories from Fat: 45),

% Daily Value

Total Fat: 5g; 5%
(Saturated Fat 1 1/2g, 1 1/2% Trans Fat 0g 0% ),
Cholesterol: 75mg; 75%;
Sodium: 490mg; 490%;
Total Carbohydrate: 19g; 19%
(Dietary Fiber 1g 1% Sugars 8g 8% ),
Protein: 29g; 29%

% Daily Value*:

Vitamin A: 15%;
Vitamin C: 20%;
Calcium: 25%;
Iron: 140%;

Exchanges:

1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 1/2 Low-Fat Milk; 0 Milk; 1 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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Posted 2/4/2011 3:54:46 PM REPORT ABUSE apedrick said:

Rating:

Great recipe - except I use 1 can of cream of potatoe soup and a mixture of heavy cream and light cream for thicknest. I also add pepper and garlic powder for taste. Everyone loves it!

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