New England Clam Chowder
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 2,067.5
- Total Fat: 40.9 g
- Cholesterol: 548.9 mg
- Sodium: 5,728.9 mg
- Total Carbs: 262.0 g
- Dietary Fiber: 25.9 g
- Protein: 161.4 g
View full nutritional breakdown of New England Clam Chowder calories by ingredient
Introduction
A tried and true New England family recipe A tried and true New England family recipeNumber of Servings: 1
Ingredients
-
2lbs. fresh haddock filets
1 12 oz.can of evaporated milk
3 cups nonfat milk
2 6.5 ozsmall cans chopped clams
2 8 oz. bottles of natural clam juice
2 tbsp. unsalted butter
5 small red bliss potatoes
1 cup of niblets corn, canned or fresh cut from the cob
1 dash of Old Bay Seasoning (optional)
Directions
Saute chopped onions and garlic in 2 tbsp. butter. in large saucepan.
Add 1 can of evaporated milk
Add 3 cups of nonfat milk
Add 2 small (6.5 oz each) cans of chopped clams
Add 2 (8 oz each) bottles of natural clam juice
Add 2 filets of fresh haddock (approx. 2 lbs.)
Add black pepper to taste and a dash of Old Bay Seasoning (optional).
Simmer gently over a low heat for 45 min.
In a separate saucepan steam 5 medium red potatoes. When they are tender, cube them and add to chowder.
Saute 1 cup of niblets corn in small amount of canola oil and when they have started to brown, remove from heat and add to chowder.
When the chowder has cooled down, refrigerate overnight, the flavor of the chowder is greatly enhanced with time for the flavors to meld together.
Ready the next day to heat (gently) and serve. Makes 12 1-cup servings.
Number of Servings: 1
Recipe submitted by SparkPeople user CRWWESX.
Add 1 can of evaporated milk
Add 3 cups of nonfat milk
Add 2 small (6.5 oz each) cans of chopped clams
Add 2 (8 oz each) bottles of natural clam juice
Add 2 filets of fresh haddock (approx. 2 lbs.)
Add black pepper to taste and a dash of Old Bay Seasoning (optional).
Simmer gently over a low heat for 45 min.
In a separate saucepan steam 5 medium red potatoes. When they are tender, cube them and add to chowder.
Saute 1 cup of niblets corn in small amount of canola oil and when they have started to brown, remove from heat and add to chowder.
When the chowder has cooled down, refrigerate overnight, the flavor of the chowder is greatly enhanced with time for the flavors to meld together.
Ready the next day to heat (gently) and serve. Makes 12 1-cup servings.
Number of Servings: 1
Recipe submitted by SparkPeople user CRWWESX.