Washington State Clam Chowder
- Number of Servings: 6
Ingredients
2 T diced bacon1/2 C. chopped onion1C. diced raw potatoes2 C. water1 pint (2 cups) clams--ground or chopped with liquid. Clam necks are the best to use for chowder.1 can (350 ml) nonfat evaporated milk3 T. butter1 t. salt1/4 t. white pepper
Saute bacon until crisp. Remove bacon and dice. Drain most of the grease, but save a little in the pan. Add chopped onion to the pan and saute until tender but do not brown. Combine cooked onion and diced potatoes in a deep saucepan. Add water, bring to a simmer for about 15 min. or until potatoes are done. Stir in clams and other ingredients. Heat unitl piping hot, but do not boil. Add the chopped bacon at the end. It is important not to over cook the clams, or you will have rubbery clam chowder!
This recipe makes a chowder that isn't very thick. You could add a little flour to thicken it if you like.
Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user BONJI40.
This recipe makes a chowder that isn't very thick. You could add a little flour to thicken it if you like.
Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user BONJI40.
Nutritional Info Amount Per Serving
- Calories: 192.8
- Total Fat: 8.0 g
- Cholesterol: 61.3 mg
- Sodium: 880.5 mg
- Total Carbs: 13.1 g
- Dietary Fiber: 0.9 g
- Protein: 16.7 g
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