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New England Clam Chowder

(1)
  1 reviews
  • 10 min prep time
  • 35 min total time
  • 7 ingredients
  • 4 servings
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This favorite chowder from colonial days is a white chowder made with milk or cream.

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

Steps

  • 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.
  • 2 Drain clams, reserving liquid. Add enough water, if necessary, to clam liquid to measure 1 cup.
  • 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.
  • 4 Stir in milk. Heat, stirring occasionally, just until hot (do not boil or soup may curdle).

Expert Tips

1 pint shucked fresh clams with their liquid can be substituted for the canned clams. Chop clams and stir in with the potato in step 3.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving (about 1 cup)
Calories
240
% Daily Value
Total Fat
5g
8%
Saturated Fat
1 1/2g
9%
Trans Fat
0g
0%
Cholesterol
75mg
24%
Sodium
490mg
20%
Total Carbohydrate
19g
6%
Dietary Fiber
1g
5%
Protein
29g
29%
% 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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