Creamy New England Bacon Clam Chowder
|Finely chopped onion||1 Cup (16 tbs)|
|Bacon||1⁄4 Pound, cut into small pieces|
|Milk||1 Cup (16 tbs)|
|Canned clams with juice||3 Cup (48 tbs)|
|Potatoes||2 , peeled and cut into 1/4 inch cubes|
|Fresh chopped parsley||1⁄2 Teaspoon|
|Fresh chopped dill||1⁄2 Teaspoon|
|Black pepper||To Taste|
|Light cream||1 Cup (16 tbs)|
Melt 1 tablespoon of butter over low heat in skillet; saute onion until shiny.
Remove onion and set aside in large saucepan.
Fry bacon in skillet until crisp; add to onion in in saucepan.
Over medium heat, simmer onion, bacon, milk, clams and juice, potatoes, parsley, dill, thyme, salt and pepper until potatoes are tender.
Add the cream and remaining three tablespoons of butter and let simmer 5 minutes or until soup is hot.
Serving size: Complete recipe
Calories 2584 Calories from Fat 1113
% Daily Value*
Total Fat 126 g194.5%
Saturated Fat 67.5 g337.3%
Trans Fat 0 g
Cholesterol 844.4 mg281.5%
Sodium 3512.6 mg146.4%
Total Carbohydrates 146 g48.7%
Dietary Fiber 12.3 g49.1%
Sugars 22.1 g
Protein 215 g429.7%
Vitamin A 160.8% Vitamin C 434.8%
Calcium 119.7% Iron 1144.4%
*Based on a 2000 Calorie diet