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Clam Chowder 3

 

11

Yield

4

servings

Prep

15

min

Cook

41

min

Ready

1

hrs

Trans-fat Free, High Fiber
 

Ingredients

2 cups clams
large (about 8 clams)
2 large potatoes
-diced
2 medium onions
diced
2 each sweet bell peppers
chopped
2 Celery celery stalks
finely chopped
*
1 tablespoon paprika
2 tablespoons butter
2 tablespoons all-purpose flour
1 tablespoon accent
*
1 quart clam stock
*
2 tablespoons clam broth
*
1 cup tomatoes
chopped

Directions

Steam clams in 1 qt.

water in large kettle. Re- serve liquid to use as clam stock. Dice the clams. Cook the potatoes separately in 2 cups of boiling water for 5 to 10 min. Drain. In a large pot, sauté the onion, peppers, celery, and paprika in butter until the vegetables are ten- der, about 6 min. Add flour and Accent, stirring well so that mixture does not brown. Add clam stock, clam base, potatoes, and clams. Allow to simmer for 15 min. Add tomatoes and simmer for 5 to 10 min., covered. Serve. This recipe may be kept for a week. The clam base may be purchased at any fish market.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 435g (15.3 oz)
Amount per Serving
Calories 37019% of calories from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 69mg 23%
Sodium 144mg 6%
Total Carbohydrate 17g 17%
Dietary Fiber 6g 23%
Sugars g
Protein 51g
Vitamin A 40% Vitamin C 350%
Calcium 12% Iron 134%
* based on a 2,000 calorie diet How is this calculated?

 

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