New England Clam Chowder
Try this New England Clam Chowder recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 1
white meat free
tree nut free
nut free
contains gluten
contains red meat
contains fish
contains dairy
- water
- 2 ts salt
- parsley for garnish
- 3 c milk
- 1/4 ts pepper
- 1 tb butter or margarine
- 1/4 ts celery salt
- 2 tb all-purpose flour
- 3 dozen clams hard-shell
- 2 md onions sliced ( i chop
- 1/4 lb salt pork or bacon; diced
- 3 lg potatoes diced (3 cups)
- Carbohydrate 256.26590125 g
- Cholesterol 313.08 mg
- Fat 123.27112 g
- Fiber 32.0954381354451 g
- Protein 106.57285625 g
- Saturated Fat 43.767365 g
- Serving Size 1 1 Serving (2211g)
- Sodium 2400.0955 mg
- Sugar 224.170463114555 g
- Trans Fat 8.46991749999999 g
- Calories 2547 calories
1. In 3-quart saucepan over medium heat, cook salt pork until lightly browned; add onions and cook until tender, about 5 minutes. 2.Add enough water to clam liquid to make 2 cups. 3.stir flour into onion mixture until well blended. Gradually stir in clam-liquid mixture and cook, stirring constantly, until slightly thickened. Stir in potatoes, salt, celery salt, and pepper; cover and cook until potatoes are tender, about 10 minutes. 4. Chop clams; add clams, milk, and butter to pan; cover and cook until heated through, about 5 minutes, stirring. Garnish with parsley. Posted to MC-Recipe Digest V1 #971 by linmontoya@juno.com (Linda Montoya) on Dec 26, 1997
