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New Jersey Clam Chowder

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Submitted by rhsong6

YIELD

4 servings

PREP

10 min

COOK

35 min

READY

45 min

Ingredients

¼ 113.4
POUND G BACON
2 2
MEDIUM MEDIUM ONIONS
24 24
EACH EACH CHOWDER CLAMS
liquor, reserved *
2 ½ 591
CUPS ML POTATOES
sliced, cooked
½ 2.5
TEASPOON ML BLACK PEPPER
1 5
TEASPOON ML CELERY SEEDS *
2 3E+1
TABLESPOONS ML PARSLEY LEAVES
2 1E+1
TEASPOONS ML OLD BAY SEASONING *
2 2
2 946
4 4
EACH EACH TOMATOES
cut, seeded
1 1
X X ASPARAGUS
garnish *

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

Comments


 

 

Nutrition Facts

Serving Size 257g (9.1 oz)
Amount per Serving
Calories 240 46% 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?
Trans-fat Free, Good source of fiber
 

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