Clam Chowder, New England Style
17
17
Ingredients
| 24 | each |
clams
|
* |
| 1 ¾ | cups |
light cream (half&half)
|
|
| 3 | cups |
water
|
|
| 1 | tablespoon |
soy sauce, tamari
|
|
| ½ | pound |
pork
diced |
|
| 2 | Cloves |
garlic
crushed |
* |
| 3 | tablespoons |
butter
|
|
| 1 | teaspoon |
basil
|
* |
| 1 | each |
onions
sliced |
|
| 1 | teaspoon |
parsley leaves
|
|
| 3 | each |
potatoes
diced |
|
| 1 | teaspoon |
thyme
|
* |
Directions
Combine clams, their liquid and water; bring to a boil.
Drain clams, reserving liquid.
Remove clams from shells; chop meat; set aside.
In butter, fry pork with onions, until onions are clear.
Add potatoes and liquid from clams; simmer 20 minutes.
Stir in half andamp; half, seasonings, and clams.
Heat through. Serve hot.
Nutrition Facts
Serving Size 508g (17.9 oz)Amount per Serving
Calories 45352% of calories from fat
% Daily Value *
Total Fat 26g
41%
Saturated Fat 15g
75%
Trans Fat
0g
Cholesterol 111mg
37%
Sodium 363mg
15%
Total Carbohydrate
11g
11%
Dietary Fiber 3g
11%
Sugars g
Protein
45g
Vitamin A 13%
•
Vitamin C 21%
Calcium 15%
•
Iron 7%
* based on a 2,000 calorie diet
How is this calculated?
