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New Jersey Clam Chowder

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Recipe

 

Yield

4 servings

Prep

10 min

Cook

35 min

Ready

45 min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
¼ pound bacon
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2 medium onions
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24 each chowder clams
liquor, reserved
*
2 ½ cups potatoes
sliced, cooked
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½ teaspoon black pepper
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1 teaspoon celery seeds
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2 tablespoons parsley leaves
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2 teaspoons old bay seasoning
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2 cans soup, cream of asparagus
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2 pints light cream (half&half)
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4 each tomatoes
cut, seeded
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1 x asparagus
garnish
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Ingredients

Amount Measure Ingredient Features
113.4 g bacon
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2 medium onions
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24 each chowder clams
liquor, reserved
*
591 ml potatoes
sliced, cooked
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2.5 ml black pepper
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5 ml celery seeds
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3E+1 ml parsley leaves
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1E+1 ml old bay seasoning
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2 cans soup, cream of asparagus
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946 ml light cream (half&half)
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4 each tomatoes
cut, seeded
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1 x asparagus
garnish
* Camera

Directions

Fry bacon in soup pot until crisp, remove.

Sauté onion until clear, add clams, liquor, and heat to cook clams.

Add potatoes and spices and cook briefly.

Add soup, tomatoes and cream. Simmer 10 to 15 min.

Do not boil.

Add clam broth to taste.

Garnish with asparagus spears.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 257g (9.1 oz)
Amount per Serving
Calories 24046% from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 31mg 10%
Sodium 667mg 28%
Total Carbohydrate 7g 7%
Dietary Fiber 3g 14%
Sugars g
Protein 26g
Vitamin A 23% Vitamin C 42%
Calcium 4% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 

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