150 153rd Ave,
Madeira Beach, FL 33708
New England Clam Chowder
Source: Meals Matter; Readers Digest Quick & Delicious Cookbook
Traditional clam chowder...made from scratch...
Number of Servings: 4
Quick to Prepare (under 30 minutes)
Good Source of Calcium
1 1/2 oz salt pork, diced (about 1/4 cup)
1 medium-size yellow onion, chopped
1/4 cup Chopped celery
2 medium-size all-purpose potatoes (about 12 oz) peeled and diced
1 8 oz bottle clam juice
1/2 cup water
1 cup cooked clams, chopped (or two 6 1/2 oz cans chopped claims, drained)
1 1/2 cups milk
1 cup half and half
1/8 teaspoon ground white pepper
Salt to taste
1. In a large saucepan, cook salt pork over moderate heat until it is lightly browned.
2. Add onion and celery; saute until the onion is soft, about 5 minutes.
3. Stir in potatoes, clam juice and water.
4. Cover and bring to a boil over high heat. Reduce the heat and simmer the potatoes until they are fork-tender, about 10 minutes.
5. Stir clams, milk, half-and-half and pepper into the potato mixture; season with salt.
6. Continue cooking over moderate heat until the soup is hot but not boiling.
7. Serve immediately
Total Fat: 20 g
Saturated Fat: 8 g
Polyunsaturated Fat: 1 g
Carbohydrates: 28 g
Protein: 17 g
Vitamin A: 711 IU
Vitamin C: 13 mg
Calcium: 241 mg
Sodium: 538 mg
Iron: 10 mg
Fiber: 3 g
Updated July 31, 2013
Join us on Facebook
Send your unopened, unexpired diabetes testing supplies to:
Defeat Diabetes Foundation