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New England Clam Chowder

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Recipe

 

Yield

4 servings

Prep

15 min

Cook

20 min

Ready

40 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
3 slices bacon
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8 ounces chowder clams
minced
*
1 ½ cups potatoes
peeled, cubed
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cup onions
chopped
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2 tablespoons all-purpose flour
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1 ½ cups milk
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1 cup light cream (half&half)
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1 teaspoon salt
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½ teaspoon black pepper
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¼ teaspoon chives
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Ingredients

Amount Measure Ingredient Features
3 slices bacon
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231.2 ml/g chowder clams
minced
*
355 ml potatoes
peeled, cubed
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79 ml onions
chopped
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3E+1 ml all-purpose flour
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355 ml milk
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237 ml light cream (half&half)
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5 ml salt
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2.5 ml black pepper
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1.3 ml chives
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Directions

Place bacon in a deep 2-qut. heat-resistant, non-metallic casserole.

Cook at FULL POWER, covered with a paper towel, 4 minutes, or until bacon is crisp.

Remove cooked bacon with a slotted spoon. Crumble bacon and set aside. Reserve drippings in casserole.

Drain liquid from clams and add to bacon drippings. Set clams aside. Add potatoes and onions to casserole.

Cook at FULL POWER covered in microwave oven 8 minutes or until vegetables are tender; stir Blend flour into vegetable mixture. Gradually stir in milk until smooth. Cook at FULL POWER, uncovered, in microwave oven 4 minutes or until thickened and smooth. Stir in cream, salt, pepper and reserved clams and sherry. Cook at FULL POWER, uncovered, in microwave oven 4 minutes. Garnish with crumbled bacon and chives.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 206g (7.3 oz)
Amount per Serving
Calories 23960% from fat
 % Daily Value *
Total Fat 16g 25%
Saturated Fat 9g 46%
Trans Fat 0g
Cholesterol 54mg 18%
Sodium 792mg 33%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 4%
Sugars g
Protein 16g
Vitamin A 11% Vitamin C 7%
Calcium 17% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 

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