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New England Double Clam Chowder

 

New England Double Clam Chowder recipe
21

Yield

6

servings

Prep

10

min

Cook

80

min

Ready

hrs

Trans-fat Free, High Fiber
 

Ingredients

1 quart clams
*
2 medium onions
sliced thin
1 cup clam juice
*
1 quart light cream (half&half)
*
1 x butter
*
1 x seasoning
to taste, seafood
*
½ pound salt pork
cut fine
10 medium potatoes
diced
1 quart milk
1 x all-purpose flour
*
1 x water
hot
*

Directions

Cook clams until just opened.

Strain and reserve 1 cup of broth.

Finely chop clams.

Fry salt pork in large Dutch oven.

Remove salt pork and add onion; brown, being careful not to let it scorch.

Add potatoes and enough hot water to cover.

When potatoes are done, add clams, cook for 3 minutes over low heat.

Slowly add milk and cream.

Simmer for at about an hour being careful not to let it curdle.

Add thickening made of flour and butter, season and simmer slowly for another hour.

DO NOT LET IT BOIL.

Serve hot.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 516g (18.2 oz)
Amount per Serving
Calories 69444% of calories from fat
 % Daily Value *
Total Fat 34g 53%
Saturated Fat 13g 66%
Trans Fat 0g
Cholesterol 46mg 15%
Sodium 621mg 26%
Total Carbohydrate 28g 28%
Dietary Fiber 6g 25%
Sugars g
Protein 29g
Vitamin A 6% Vitamin C 39%
Calcium 23% Iron 12%
* based on a 2,000 calorie diet How is this calculated?

 

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