This favorite chowder from colonial days is a white chowder made with milk or cream.
cup cut-up bacon or salt pork
medium onion, chopped (1/2 cup)
cans (6.5 oz each) minced or whole clams*
medium potato, diced (1 cup)
Dash of pepper
In 2-quart saucepan, cook bacon and onion over medium heat, stirring occasionally, until bacon is crisp and onion is tender; drain off fat.
Drain clams, reserving liquid. Add enough water, if necessary, to clam liquid to measure 1 cup.
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.
Stir in milk. Heat, stirring occasionally, just until hot (do not boil or soup may curdle).
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 PER SERVING
Serving Size: 1 Serving (about 1 cup)
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 1 1/2g,
- 1 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.