New England Clam Chowder

New England Clam Chowder

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

Prep Time

10

Minutes

Total Time

35

Minutes

Makes

4

servings

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
  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).
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
*
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.

Nutrition Information:

1 Serving (1 Serving (about 1 cup))
  • Calories 240
    • (Calories from Fat 45),
  • Total Fat 5g
    • (Saturated Fat 1 1/2g,
    • Trans Fat 0g),
  • Cholesterol 75mg;
  • Sodium 490mg;
  • Total Carbohydrate 19g
    • (Dietary Fiber 1g,
    • Sugars 8g),
  • Protein 29g;
Percent Daily Value*:
    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:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.