Try this Creamy Seafood Chowder recipe, or contribute your own.
Suggest a better descriptionIn large stockpot saute salt pork until crisp & golden brown. Add leek and onion and saute until onion begins to brown. Add potatoes, celery, clam juice, parsley, spices and 1 cup water. Bring to a boil on medium heat. When boiling, reduce heat and simmer until potatoes are just tender--about 10 minutes. SEAFOOD To the hot base add: 1/4 lb scallops, 1/4 lb haddock or scrod, cut in 1/2" pieces, 1 dozen chowder clams (quahogs) shucked & chopped (reserve 3 cups of their liquid), 3 cups light cream, salt & pepper to taste, butter, if desired> Add the scallops, fish and clams w/reserved liquid to the base and simmer until the clams are tender--about 5 minutes. Stir in the cream. Taste & season w/salt and pepper to taste and if desired, a tablespoon or two of butter. Mix well and serve very hot. Hope you enjoy these chowders! SUSAN AARONSON (PSTT79C) Formatted by Elaine Radis Posted to EAT-L Digest 20 Sep 96 Date: Fri, 20 Sep 1996 14:41:39 -0500 From: LD Goss
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Serving Size: 1 Serving (1581g) | ||
Recipe Makes: 4 | ||
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Calories: 2869 | ||
Calories from Fat: 2432 (85%) | ||
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Amt Per Serving | % DV | |
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Total Fat 270.3g | 360 % | |
Saturated Fat 161.8g | 809 % | |
Monounsaturated Fat 81.9g | ||
Polyunsanturated Fat 12.2g | ||
Cholesterol 903.9mg | 278 % | |
Sodium 1116.4mg | 38 % | |
Potassium 2378.2mg | 63 % | |
Total Carbohydrate 67.5g | 20 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 64.6g | ||
Protein 54.6g | 78 % | |
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: 2869
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