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Cape May Clam Chowder

Submitted by kitty45

Cape May Clam Chowder recipe

YIELD

4 servings

PREP

30 min

COOK

30 min

READY

60 min

Ingredients

12

EACH CLAMS
medium to large, steamed, broth reserved *

1

X WATER *

¼

POUND SEA SCALLOPS
chopped

3

EACH BACON
slices *

1

EACH ONIONS
large, chopped

2

EACH GREEN BELL PEPPERS
chopped

2

EACH CARROTS
chopped

3

EACH CELERY STALKS
chopped

2

EACH POTATOES
peel and dice

2

EACH PARSLEY LEAVES
fresh, chopped *

¼

TEASPOON THYME *

¼

TEASPOON BASIL *

¼

TEASPOON MARJORAM *

1

TABLESPOON SUGAR

4

EACH TOMATOES
medium, peeled and chopped OR use canned diced

1

X SALT AND BLACK PEPPER
to taste *

Directions

Add enough water to clam broth to make 3 cups.

Chop the steamed clams.

Heat bacon in saucepan.

Add onion, green pepper, carrots and celery.

Cook until tender.

Add clam broth w/ water, potatoes, thyme, parsley, salt and pepper, sugar and scallops.

Cook 15 min. Let cool.

Add chopped clams and tomatoes and juice from tomatoes.

Reheat for 7 min.

Serve hot! Source

* not incl. in nutrient facts

Comments

anonymous

what is the backround of this recipe?

Reply

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Nutrition Facts

Serving Size 385g (13.6 oz)

Amount per Serving

Calories 177 5% of calories from fat

% Daily Value *

Total Fat 1g 2%

Saturated Fat 0g 1%

Trans Fat 0g

Cholesterol 15mg 5%

Sodium 133mg 6%

Total Carbohydrate 11g 11%

Dietary Fiber 6g 23%

Sugars g

Protein 21g

Vitamin A 131% • Vitamin C 124%

Calcium 9% • Iron 10%

* based on a 2,000 calorie diet How is this calculated?

Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, High Fiber, Low Sodium