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Classic All-American Clam Chowder

 

All-American Clam Chowder recipe
95

Yield

8

servings

Prep

20

min

Cook

25

min

Ready

45

min

 

Ingredients

6 slices bacon
cut crosswise into 1/2 inch pieces
1 large onions
finely chopped
14 ounces clams
canned, minced, drained, liquid reserved
2 potatoes
pared, cubed
*
2 cans soup, cream of celery
3 cups milk
teaspoon black pepper
*

Directions

Cook the bacon in a Dutch oven over medium heat until crisp. Remove the bacon with a slotted spoon to paper toweling to drain. Coarsley chop bacon and set aside. Carefully pour off all but 1 Tablespoon of the bacon fat.

Add the onion to the Dutch oven; cook over medium-low heat until tender and lightly browned, about 6 minutes. Add the reserved liquid from the clams and the potatoes. Lower heat; simmer, covered, until the potatoes are tender, about 15 minutes.

Add the celery soup, milk and pepper to the Dutch oven. Gently heat through; do not boil. Stir in the reserved clams and bacon. Gently heat through. Serve the chowder immediately.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 228g (8.0 oz)
Amount per Serving
Calories 22833% of calories from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 46mg 15%
Sodium 795mg 33%
Total Carbohydrate 7g 7%
Dietary Fiber 2g 6%
Sugars g
Protein 32g
Vitamin A 12% Vitamin C 21%
Calcium 17% Iron 58%
* based on a 2,000 calorie diet How is this calculated?

 

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