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New England Clam Chowder with Bacon

 

New England Clam Chowder with Bacon recipe
19

Yield

4

servings

Prep

20

min

Cook

40

min

Ready

60

min

Trans-fat Free, Good source of fiber
 

Ingredients

24 each littleneck clams
scrubbed
*
1 quart water
*
¼ pound bacon
diced
1 large onions
diced
1 tablespoon all-purpose flour
1 pound potatoes
diced
1 x salt
to taste
*
1 x black pepper
to taste
*
3 cups milk

Directions

Add 2 dozen scrubbed littleneck clams to 1 quart boiling water.

Simmer until clams open.

Remove as they open; remove from shell.

Chop and reserve.

Strain cooking liquid through several layers of damp cheesecloth and reserve, adding any liquid that seeps from the clams as they sit.

In large heavy soup pot, render all fat from ¼ pound finely diced bacon.

Remove crisp bacon bits; blot on paper towels.

Save.

Add 1 large diced onion to hot fat; cook over moderate heat until softened.

Add 1 tablespoon. flour; cook 1 minutes stirring constantly.

Add reserved clam cooking liquid and 1pound diced potatoes; cook until potatoes are barely tender.

Add chopped clams, reserved bacon bits; season to taste with salt and pepper.

Heat 3 cups milk seperately; add to soup.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 364g (12.8 oz)
Amount per Serving
Calories 36439% of calories from fat
 % Daily Value *
Total Fat 16g 24%
Saturated Fat 6g 31%
Trans Fat 0g
Cholesterol 46mg 15%
Sodium 738mg 31%
Total Carbohydrate 12g 12%
Dietary Fiber 3g 11%
Sugars g
Protein 38g
Vitamin A 7% Vitamin C 19%
Calcium 24% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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