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New England Bacon Vegetable Clam Chowder

Microwave.Lady's picture
  Bacon slices 2 , diced
  Onion 1 Medium, chopped
  Potatoes 2 Medium, peeled and cubed into 1/2 inch pieces
  Butter 1⁄4 Cup (4 tbs)
  All purpose flour 1⁄4 Cup (4 tbs)
  Canned minced clams 15 Ounce, drained, reserve liquid (2 Cans, 7 1/2 Ounces Each)
  Milk 3 Cup (48 tbs)
  Salt 1⁄2 Teaspoon
  White pepper 1⁄8 Teaspoon

In 3-quart microproof casserole, cook bacon on HI (max. power) 3 minutes.
Stir in onion and potatoes.
Cook, covered, on 90 (saute) 8 to 10 minutes, or until potatoes are tender.
In 2-cup glass measure melt butter on HI (max. power) 1 minute.
Stir in flour, then add to potatoes and onion, mixing well.
Add enough water to reserved clam juice to make 2 cups liquid.
Stir liquid, clams, milk, salt, and pepper into casserole.
Cook, covered, on HI (max. power) 4 to 5 minutes, or until hot.
Stir once during cooking.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1922 Calories from Fat 695

% Daily Value*

Total Fat 78 g120.6%

Saturated Fat 43.1 g215.7%

Trans Fat 0 g

Cholesterol 477.1 mg159%

Sodium 1816.5 mg75.7%

Total Carbohydrates 165 g54.9%

Dietary Fiber 12.1 g48.5%

Sugars 47.2 g

Protein 144 g288.8%

Vitamin A 93.5% Vitamin C 295.9%

Calcium 126.7% Iron 687.8%

*Based on a 2000 Calorie diet

New England Bacon Vegetable Clam Chowder Recipe