Exeterpark New England Clam Chowder
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Celery, raw, 2 cup, diced(remove)Onions, raw, 1 cup, chopped(remove)Bacon, 4 medium slices, cooked (raw product(remove)*Potato, raw, 8 cup diced(remove)Water, tap, 4 cup (8 fl oz)(remove)Milk, 2%, 2 cup(remove)*Flour, white, .5 cup(remove)*Clams, canned, meat only, 1 cup(remove)Salt, 2 tsp(remove)Pepper, black, .5 tsp(remove)Garlic powder, .5 tsp(remove)
Fry bacon. Remove cooked crisp bacon from pan. Saute' celery and onion in bacon drippings until soft.
Set aside.
In dutch oven or kettle, bring potatoes to boil in water. Add salt and sauted vegetables. Simmer 10 minutes or until potatoes are soft.
In small bowl or measuring cup, mix flour and 1 cup of milk until smooth. Add to the potatoes. Stir and cook until thickened. Add remaining milk, bacon, clams, pepper and garlic powder. Simmer another 5 minutes
Serving Size: 12 1-cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user EXETERCINDY.
Set aside.
In dutch oven or kettle, bring potatoes to boil in water. Add salt and sauted vegetables. Simmer 10 minutes or until potatoes are soft.
In small bowl or measuring cup, mix flour and 1 cup of milk until smooth. Add to the potatoes. Stir and cook until thickened. Add remaining milk, bacon, clams, pepper and garlic powder. Simmer another 5 minutes
Serving Size: 12 1-cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user EXETERCINDY.
Nutritional Info Amount Per Serving
- Calories: 163.8
- Total Fat: 2.3 g
- Cholesterol: 15.9 mg
- Sodium: 492.1 mg
- Total Carbs: 26.8 g
- Dietary Fiber: 3.0 g
- Protein: 9.1 g
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