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New England Clam Chowder's picture
  Bacon slices 3 , chopped
  Onion 1 Large, chopped
  Potatoes 4 Medium, pared and diced
  Water 3 Cup (48 tbs)
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Canned minced clams 16 Ounce (2 Cans, 8 Ounces Each)
  Clam juice 8 Ounce (1 Bottle)
  Instant nonfat dry milk 4 Tablespoon
  All purpose flour 3 Tablespoon
  Minced parsley 2 Tablespoon

1. Cook bacon until crisp in large, heavy saucepan or Dutch oven. Remove bacon with slotted spoon; drain on paper toweling; reserve. Add onion to bacon drippings in saucepan,; saute until soft.
2. Add potatoes, 2 cups of the water, salt and pepper; cover. Simmer 15 minutes, or until potatoes are tender. Remove from heat.
3. Drain liquid from clams into a 4-cup measure; reserve clams. Add bottled clam juice and remaining cup of water.
4. Combine dry milk with flour in a small bowl; stir briskly into clam liquids in cup. Add to potato mixture in saucepan. Cook, stirring constantly, over medium heat, until chowder thickens and bubbles 3 minutes.
5. Add clams; heat just until piping hot. Ladle into soup bowls. Sprinkle with parsley and reserved bacon.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1747 Calories from Fat 114

% Daily Value*

Total Fat 13 g19.9%

Saturated Fat 2.1 g10.7%

Trans Fat 0 g

Cholesterol 322.8 mg107.6%

Sodium 3820.5 mg159.2%

Total Carbohydrates 246 g82%

Dietary Fiber 22.8 g91.1%

Sugars 46.5 g

Protein 164 g327.1%

Vitamin A 109.2% Vitamin C 503.9%

Calcium 134.4% Iron 760.3%

*Based on a 2000 Calorie diet

New England Clam Chowder Recipe