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Gorton's New England Clam Chowder

 

Gorton's New England Clam Chowder recipe
76

Yield

4

servings

Prep

10

min

Cook

10

min

Ready

20

min

Trans-fat Free, Low Sodium
 

Ingredients

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

Add review

 

 

Comments

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,

almost 3 years ago

Nutrition Facts

Serving Size 159g (5.6 oz)
Amount per Serving
Calories 13156% of calories 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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