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Bacon Clam Chowder

 

Bacon Clam Chowder recipe
42

Yield

12

servings

Prep

20

min

Cook

1

hrs

Ready

7

hrs

Trans-fat Free, Low Carb
 

Ingredients

½ pound bacon
1 large onions
chopped
2 each celery stalks
peeled, diced
5 cans clams
minced
*
2 teaspoons seasoning
seafood
*
4 cups light cream (half&half)
divided
2 tablespoons all-purpose flour

Directions

The day before you wish to serve the soup, fry the bacon until crisp and remove.

In bacon drippings, sauté onion, celery with leaves and potatoes for 10 to 15 minutes at medium heat.

Add the minced clams, not clam soup but clams, with their juice.

Crumble the bacon and add. Cover soup and simmer over low heat, stirring occasionally, for several hours - up to five hours won't hurt.

Cool down and place in refrigerator at night. On the day of serving, skim grease off top.

Transfer soup to larger pot. Heat soup until bubbling and add the seafood seasoning.

Mix 2 cups of the half and half with the flour.

Add to the chowder and stir until it bubbles again.

Mix in remaining half and half and simmer, stirring constantly, until soup is desired thickness.

Serve hot with garlic bread and a green salad.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 120g (4.2 oz)
Amount per Serving
Calories 21771% of calories from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 8g 42%
Trans Fat 0g
Cholesterol 51mg 17%
Sodium 476mg 20%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 1%
Sugars g
Protein 19g
Vitamin A 6% Vitamin C 3%
Calcium 9% Iron 2%
* based on a 2,000 calorie diet How is this calculated?

 

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