Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

New York Style Clam Chowder

StarStarStarStarHalf star

Your rating

Recipe

 
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
2 clams
hard or chowder clams
* Camera
½ cup water
boiling
Camera
4 cups water
cold
Camera
1 cup potatoes
cut in half inch cubes
Camera
1 medium onions
finely chopped
Camera
¼ cup celery
diced
Camera
¼ pound salt pork
cut fine
Camera
1 cup tomatoes, canned
or stewed
Camera
½ teaspoon thyme
* Camera
teaspoon black pepper
Camera

Ingredients

Amount Measure Ingredient Features
2 clams
hard or chowder clams
* Camera
118 ml water
boiling
Camera
946 ml water
cold
Camera
237 ml potatoes
cut in half inch cubes
Camera
1 medium onions
finely chopped
Camera
59 ml celery
diced
Camera
113.4 g salt pork
cut fine
Camera
237 ml tomatoes, canned
or stewed
Camera
2.5 ml thyme
* Camera
0.6 ml black pepper
Camera

Directions

Scrub the clams well.

Put into a kettle with the boiling water, cover tightly, and steam quickly until the shells are opened.

Remove the clams from the shells and chop, chopping the hard part finely, leaving the soft part large.

Reserve the clam liquor. In the meantime, put the potatoes, carrots and celery into a kettle with the cold water and simmer 15 minutes.

Try out the pieces of pork, add the onion, and cook slowly 5 minutes.

When the vegetables have cooked 15 minutes add the clams, the clam liquor, tomatoes and thyme.

Cook 1 hour. Add the pork and onion and simmer 30 minutes longer.

Add the pepper and more salt if necessary.

Serve with pilot crackers.

Note: Any desired vegetable or herb may be added.



* not incl. in nutrient facts Arrow up button

Comments


anonymous

2 clams????? what????

 

 

Nutrition Facts

Serving Size 408g (14.4 oz)
Amount per Serving
Calories 25083% from fat
 % Daily Value *
Total Fat 23g 35%
Saturated Fat 8g 42%
Trans Fat 0g
Cholesterol 24mg 8%
Sodium 507mg 21%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 6%
Sugars g
Protein 5g
Vitamin A 2% Vitamin C 17%
Calcium 4% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe