New England Clam Chowder

This favorite chowder from colonial days is a white chowder made with milk or cream.

  • prep time 10 min
  • total time 35 min
  • ingredients 7
  • servings 4

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
  • 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).
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving (about 1 cup)
    Calories
    240
    (
    Calories from Fat
    45),
    % Daily Value
    Total Fat
    5g
    5%
    (Saturated Fat
    1 1/2g,
    1 1/2%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    75mg
    75%;
    Sodium
    490mg
    490%;
    Total Carbohydrate
    19g
    19%
    (Dietary Fiber
    1g
    1%
      Sugars
    8g
    8%
    ),
    Protein
    29g
    29%
    ;
    % Daily Value*:
    Vitamin A
    15%;
    Vitamin C
    20%;
    Calcium
    25%;
    Iron
    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 Choices:
    1
    *Percent Daily Values are based on a 2,000 calorie diet.
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