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Cape May Clam Chowder

 

Cape May Clam Chowder recipe
46

Yield

4

servings

Prep

30

min

Cook

30

min

Ready

60

min

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

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

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Comments

Media, United States
 11 months ago

what is the backround of this recipe?

Nutrition Facts

Serving Size 385g (13.6 oz)
Amount per Serving
Calories 1775% 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?

 

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