New England Clam Chowder South Of Boston Style
|Light cream||1 Cup (16 tbs)|
|Onion||1 Large, finely chopped|
|Salt pork cube||1 , diced (1 Piece, 2 Inch)|
|Milk||2 Cup (32 tbs)|
|Hard shell clams||4 Dozen (Medium Sized)|
|Potatoes||4 Medium, diced|
|Cold water||6 Cup (96 tbs)|
|Freshly ground black pepper||To Taste|
1. Wash clams thoroughly. Place them in a deep saucepan with the cold water, bring to a boil and let boil gently ten minutes, or until the shells open. The water should almost cover the clams.
2. Strain the broth through cheesecloth and reserve. Remove the clams from their shells, clean and chop.
3. Fry the salt pork in the deep saucepan. Add the onion and cook slowly until it begins to turn golden brown. Add the clams and reserved broth. Skim well, if necessary.
4. Add the potatoes and season with salt and pepper. Cook until the potatoes are tender.
5. Remove the mixture from the heat and slowly add the milk and cream, which have been heated.
Serving size: Complete recipe
Calories 2717 Calories from Fat 1239
% Daily Value*
Total Fat 139 g214.5%
Saturated Fat 70.8 g353.8%
Trans Fat 0 g
Cholesterol 681 mg227%
Sodium 2011.6 mg83.8%
Total Carbohydrates 213 g70.9%
Dietary Fiber 20.8 g83.2%
Sugars 42.7 g
Protein 162 g324.8%
Vitamin A 115.9% Vitamin C 476.5%
Calcium 132.4% Iron 783.2%
*Based on a 2000 Calorie diet