New England Clam Chowder
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 158.5
- Total Fat: 4.2 g
- Cholesterol: 28.7 mg
- Sodium: 635.2 mg
- Total Carbs: 18.4 g
- Dietary Fiber: 1.4 g
- Protein: 11.5 g
View full nutritional breakdown of New England Clam Chowder calories by ingredient
Introduction
Adapted from one I saw in Cooking Light. Adapted from one I saw in Cooking Light.Number of Servings: 8
Ingredients
-
4 (6 1/2 oz) cans chopped clams, undrained
2 (8 oz) bottles clam juice
4 bacon slices
1 cup chopped onion
1 cup chopped celery
1 garlic clove, minced
3 cups cubed red potato
1 1/2 tsp chopped fresh thyme or 1/2 tsp. dried thyme
1/4 tsp black pepper
3 parsley sprigs
1 bay leaf
2 cups 1% milk
1/4 cup all purpose flour
1/2 cup half and half
Directions
Drain clams through a colander into a bowl, reserving liquid and clams. Combine clam liquid and clam juice.
Cook bacon in large pot until crisp. Remove bacon from pot, reserving 2 tsp dripping in pan. Crumble bacon and set aside. Add onion, celery, and garlic to pot and saute for 5 minutes or until tender. Add clam juice mixture, potato and next four ingredients (through bay leaf); bring to a boil. Cover, reduce heat and simmer 15 minutes or until potatoes are tender.
Whisk together flour and milk until smooth. Add to pan. Stir in clams and half and half. Cook about 5 minutes. Remove bay leaf before serving.
Yields 8 servings (serving size: 1 1/4 cups chowder and 1 1/2 tsp bacon.)
Number of Servings: 8
Number of Servings: 8
Recipe submitted by SparkPeople user LANC92.
Cook bacon in large pot until crisp. Remove bacon from pot, reserving 2 tsp dripping in pan. Crumble bacon and set aside. Add onion, celery, and garlic to pot and saute for 5 minutes or until tender. Add clam juice mixture, potato and next four ingredients (through bay leaf); bring to a boil. Cover, reduce heat and simmer 15 minutes or until potatoes are tender.
Whisk together flour and milk until smooth. Add to pan. Stir in clams and half and half. Cook about 5 minutes. Remove bay leaf before serving.
Yields 8 servings (serving size: 1 1/4 cups chowder and 1 1/2 tsp bacon.)
Number of Servings: 8
Number of Servings: 8
Recipe submitted by SparkPeople user LANC92.
Member Ratings For This Recipe
-
BRENDAS78
-
RRRR_BRAINS
-
JUDY8880000
-
KMARIE0218
-
PURELYSHELL
-
*CAROLYN*
-
ICEMOCHA
-
SPECK01
-
KFHILLTOP
Wonderful recipe and I used rice milk as my husband and I are lactose intolerant. It turned out delicious and just thick enough to feel like we were really "cheating" on our healthy eating style of meals. So happy to know about this one as it makes a nice winter family meal with corn bread. - 11/24/09
-
YIAYIA-THALIA
-
NATALIE22816
-
JMUCKINHOUPT
-
JULIEVIC
-
MOELASSES
-
TERRESTA
-
GARDENQE2
-
CONNIEDICKENS
-
JUHOEG
-
GRAMDEB1
-
LOVEPAINTING
-
JUDY37388
-
BPARASOLLE
-
CD12652032
-
RIZZO523
-
TRISSIDAAE
-
CHESAKAT41
-
JURI62
-
LG0416
-
1AML529
-
KIMHALLMARK
-
CD1638981
-
VOLLMELD
-
JANA2010
-
CHARLIESDOG
-
HOPE2BE
-
LEROYJL
-
LESLEY669