CLAM CHOWDER, NEW ENGLAND 2
This favorite chowder from colonial days is a white chowder made with milk or cream. Prep: 10 min - Cook: 25 min 4 Servings
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
Directions 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).
*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 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 CARB. CHOICES: 1
|