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Gorton's New England Clam Chowder

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Recipe
hmshafer - home chef

Gorton's New England Clam Chowder recipe

 

Yield

4 servings

Prep

10 min

Cook

10 min

Ready

20 min
Trans-fat Free, Low Sodium

Ingredients

2 cans clams
* Camera
1 cup potatoes
pared, diced 		Camera
2 tablespoons butter
Camera
¼ cup onions
chopped 		Camera
2 cups milk
Camera
salt and black pepper
to taste 		* Camera
cooking sherry
optional 		*

Ingredients

2 cans clams
* Camera
237 ml potatoes
pared, diced 		Camera
3E+1 ml butter
Camera
59 ml onions
chopped 		Camera
473 ml milk
Camera
1 x salt and black pepper
to taste 		* Camera
1 x cooking sherry
optional 		*

Directions

Drain clams.

Cook onion in butter. Add potatoes and clam juice and cook until tender.

Add clams and milk.

Heat and season.

Do not boil.

* not incl. in nutrient facts Arrow up button

Comments

anonymous

CRAZY RECIPE. first render fat from SALT PORK 2" piece. REMOVE pork solids after rendering; Add 1 TB of butter and saute "finely" chopped onions until soft, Add clam fluid from 2 cans and cook potatoes in small pieces until tender. Add 1 cup of milk plus one cup of half and half or light cream. Lower heat, taste for salt & pepper and just before serving add all chopped clams cooking until well heated no more than 8 minutes or so in order to prevent toughening clams -- they should remain tender. Taste and adjust flavoring. (Some folks add one tablespoon of flour to onions and sauté. Small amount of flour aids in thickening if you wish to bot use cream; however, cream is a MUST! This recipe obviously was created by the French in New England, not the English who never cook with cream,

Reply

 

 

Nutrition Facts

Serving Size 159g (5.6 oz)
Amount per Serving
Calories 13156% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 5g 26%
Trans Fat 0g
Cholesterol 25mg 8%
Sodium 92mg 4%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 2%
Sugars g
Protein 9g
Vitamin A 8% • Vitamin C 4%
Calcium 15% • Iron 1%
* based on a 2,000 calorie diet How is this calculated?

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