Washington State Clam Chowder

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Nutritional Info

Servings Per Recipe: 6
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

View full nutritional breakdown of Washington State Clam Chowder calories by ingredient

Introduction

This recipe is from the Washington State Dept. of Fish and Wildlife website. It's one of the best clam chowder recipes we have tried, and I was happy to see the calories aren't horrible! We use fresh razor clams from the Washington Coast--dug with our own hands! (usually in the rain and wind!--they taste better that way!) This recipe is from the Washington State Dept. of Fish and Wildlife website. It's one of the best clam chowder recipes we have tried, and I was happy to see the calories aren't horrible! We use fresh razor clams from the Washington Coast--dug with our own hands! (usually in the rain and wind!--they taste better that way!)

Number of Servings: 6

Ingredients

2 T diced bacon

1/2 C. chopped onion

1C. diced raw potatoes

2 C. water

1 pint (2 cups) clams--ground or chopped with liquid. Clam necks are the best to use for chowder.

1 can (350 ml) nonfat evaporated milk

3 T. butter

1 t. salt

1/4 t. white pepper

Directions

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.