Try this Clam And Corn Chowder recipe, or contribute your own.
Suggest a better descriptionMelt the butter in a large stockpot over moderate heat. Saute the onions for 10 minutes. Add the carrots, celery, corn and potatoes and saute 2 minutes longer. Pour in the clam juice. Bring to a boil, reduce to a simmer and cook 30 minutes Meanwhile, bring the white wine to a boil in a large saucepan and reduce by one-third. Add the clams, cover and steam, shaking the pan occasionally, until the clams open up, 5 to 7 minutes. Remove and discard any that do not open. Remove the cover an let the clams cool in the pot. When cool enough to handle, separate the meat from the shells, reserving the juice, and chop the clams. Set aside. Reserve the cooking liquid. Add the tomato, red pepper and jalapeno to the soup pot and cook over low heat an additional 10 minutes. Strain the reserved cooking juices and clam juice through a fine kitchen towel or coffee filter into the soup. Add the chopped clams and cook 10 more minutes. Stir in the cilantro, lime juice and pepper. Taste for salt, since the clams may be salty, and serve steaming hot. This recipe yields 6 to 8 servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6148 broadcast 08-09-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 08-21-1996 Recipe by: Susan Feniger and Mary Sue Milliken
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Serving Size: 1 Serving (490g) | ||
Recipe Makes: 6 servings | ||
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Calories: 443 | ||
Calories from Fat: 426 (96%) | ||
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Amt Per Serving | % DV | |
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Total Fat 47.3g | 63 % | |
Saturated Fat 29.5g | 147 % | |
Monounsaturated Fat 12.3g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 123.6mg | 38 % | |
Sodium 242.9mg | 8 % | |
Potassium 249.9mg | 7 % | |
Total Carbohydrate 1.1g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 1g | ||
Protein 4g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 443
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