New England Clam Chowder
Author: Meals Matter; Readers Digest Quick & Delicious Cookbook
Recipe type: Soups and Stews
Traditional clam chowder…made from scratch. Quick to Prepare (under 30 minutes); Good Source of Calcium.
- 1½ oz salt pork, diced (about ¼ cup)
- 1 medium-size yellow onion, chopped
- ¼ cup Chopped celery
- 2 medium-size all-purpose potatoes (about 12 oz) peeled and diced
- 1 8 oz bottle clam juice
- ½ cup water
- 1 cup cooked clams, chopped (or two 6½ oz cans chopped claims, drained)
- 1½ cups milk
- 1 cup half and half
- ⅛ teaspoon ground white pepper
- Salt to taste
- In a large saucepan, cook salt pork over moderate heat until it is lightly browned.
- Add onion and celery; saute until the onion is soft, about 5 minutes.
- Stir in potatoes, clam juice and water.
- Cover and bring to a boil over high heat. Reduce the heat and simmer the potatoes until they are fork-tender, about 10 minutes.
- Stir clams, milk, half-and-half and pepper into the potato mixture; season with salt.
- Continue cooking over moderate heat until the soup is hot but not boiling.
- Serve immediately
Calories: 362 Fat: 20g Saturated fat: 8g Unsaturated fat: 1g Carbohydrates: 28g Sodium: 538mg Fiber: 3g Protein: 17g