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Soups & StewsSeafood Soups: A - Clams >  Clam Chowder, New England 2



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This favorite chowder from colonial days is a white chowder made with milk or cream.
Prep: 10 min - Cook: 25 min
4 Servings


• 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

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).

*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.

1 SERVING (About 1 Cup): Cal. 245 (Cal. From Fat 55); Fat 6g (Sat. Fat 2g); Chol 70mg; Sodium 480mg; Carbs. 19g (Fiber 1g); Pro 29g
% DAILY VALUE: Vit. A 14%; Vit. C 20%; Calc. 24%; Iron 100%
EXCHANGES: 1/2 Starch, 1/2 Milk, 1 Vegetable, 3 Very Lean Meat, 1 Fat



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