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New England Clam Chowder

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By Betty Crocker Kitchens
Updated Jan 22, 2010
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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
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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

  • Step 
    1
    In 2-quart saucepan, cook bacon and onion over medium heat, stirring occasionally, until bacon is crisp and onion is tender; drain off fat.
  • Step 
    2
    Drain clams, reserving liquid. Add enough water, if necessary, to clam liquid to measure 1 cup.
  • Step 
    3
    Stir 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.
  • Step 
    4
    Stir 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
1
*Percent Daily Values are based on a 2,000 calorie diet.
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