This favorite chowder from colonial days is a white chowder made with milk or cream.
New England Clam Chowder
- Prep Time 10 min
- Total 35 min
- Servings 4
- Ingredients 7
Ingredients
- 1/4 cup cut-up bacon or salt pork
- 1 medium onion, chopped (1/2 cup)
- 2 cans (6.5 oz each) minced or whole clams*
- 1 medium potato, diced (1 cup)
- 1/2 teaspoon salt
- Dash of pepper
- 2 cups milk
Instructions
-
Step1In 2-quart saucepan, cook bacon and onion over medium heat, stirring occasionally, until bacon is crisp and onion is tender; drain off fat.
-
Step2Drain clams, reserving liquid. Add enough water, if necessary, to clam liquid to measure 1 cup.
-
Step3Stir clams, clam liquid, potato, salt and pepper into bacon and onion. Heat to boiling; reduce heat. Cover and simmer about 15 minutes or until potato is tender.
-
Step4Stir in milk. Heat, stirring occasionally, just until hot (do not boil or soup may curdle).
Nutrition
240
Calories
5g
Total Fat
29g
Protein
19g
Total Carbohydrate
8g
Sugars
Nutrition Facts
Serving Size: 1 Serving (about 1 cup)
- Calories
- 240
- Calories from Fat
- 45
- Total Fat
- 5g
- 8%
- Saturated Fat
- 1 1/2g
- 9%
- Trans Fat
- 0g
- Cholesterol
- 75mg
- 24%
- Sodium
- 490mg
- 20%
- Potassium
- 900mg
- 26%
- Total Carbohydrate
- 19g
- 6%
- Dietary Fiber
- 1g
- 5%
- Sugars
- 8g
- Protein
- 29g
% Daily Value*:
- Vitamin A
- 15%
- 15%
- Vitamin C
- 20%
- 20%
- Calcium
- 25%
- 25%
- Iron
- 140%
- 140%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 1/2 Low-Fat Milk; 0 Milk; 1 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;Carbohydrate Choice
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