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New England Clam Chowder

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  Canned minced clams 13 Ounce (2 Can, Undrained)
  Cooking spray 1
  Onion 1 Cup (16 tbs), chopped
  Turkey bacon slices 2
  Garlic 1 Clove (5 gm), minced
  Red potato 1 1⁄4 Pound, peeled and chopped
  Dried thyme 1⁄2 Teaspoon
  Clam juice 16 Ounce (2 Bottle)
  All purpose flour 1 Cup (16 tbs)
  2% reduced fat milk 2 1⁄2 Cup (40 tbs)
  Ground pepper To Taste

1. Drain clams, reserving liquid; set both aside.
2. Coat a Dutch oven with cooking spray; place over medium heat until hot. Add onion, turkey-bacon, and garlic; saute 5 minutes. Add reserved clam liquid, potato, thyme, and bottled clam juice; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until potato is tender.
3. Place 2 cups potato mixture, including bacon, in container of a blender; process until smooth. Return pureed potato mixture to chowder in pan; stir well. Stir in clams. Place flour in a small bowl; gradually add milk, stirring with a whisk until blended. Add flour mixture to chowder; cook over medium heat 10 minutes or until thick, stirring constantly. Spoon into bowls; sprinkle with freshly ground pepper, and garnish with parsley, if desired.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1799 Calories from Fat 164

% Daily Value*

Total Fat 18 g28.2%

Saturated Fat 1.5 g7.3%

Trans Fat 0 g

Cholesterol 255.3 mg85.1%

Sodium 2356.1 mg98.2%

Total Carbohydrates 257 g85.7%

Dietary Fiber 17 g68.1%

Sugars 12.9 g

Protein 128 g256.1%

Vitamin A 54.4% Vitamin C 241.8%

Calcium 58.3% Iron 648.9%

*Based on a 2000 Calorie diet

New England Clam Chowder Recipe