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New England Clam Chowder

new england clam chowder Entree
New England Clam Chowder
  • Prep 10 min
  • Total 35 min
  • Servings 4

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

Updated January 22, 2010

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

Steps

  • 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).
 

Nutrition Facts

Serving Size: 1 Serving (about 1 cup)
Calories
240
Calories from Fat
45
% Daily Value
Total Fat
5g
8%
Saturated Fat
1 1/2g
9%
Trans Fat
0g
Cholesterol
75mg
24%
Sodium
490mg
20%
Potassium
900mg
26%
Total Carbohydrate
19g
6%
Dietary Fiber
1g
5%
Sugars
8g
Protein
29g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
20%
20%
Calcium
25%
25%
Iron
140%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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