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Suggest a better descriptionMMMMM--------------------------GARNISH------------------------------- Chives; fresh, sliced Parsley; fresh, chopped Steam the clams in the stock. Remove the clams, chop the meat, and reserve. Strain the steaming liquid through cheesecloth. Reserve. Render the bacon. Add the onions and celery and saute until transulent. Add the stock, potatoes, sage, thyme, bay leaves, tobasco and worcesterchire. Simmer until the potatoes are tender. Combine the evaporated skimmed milk and the arrowroot. Gradually stir this mixture into the soup and continue to simmer for a few minutes, until thickened. Add the scallions. Add the reserved chopped clams and fresh herbs just before serving. Yield: 4 servings Per serving: 629 Calories (kcal); 17g Total Fat; (27% calories from fat); 40g Protein; 60g Carbohydrate; 107mg Cholesterol; 888mg Sodium Food Exchanges: 2 Grain(Starch); 4 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9414 Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (614g) | ||
Recipe Makes: 1 servings | ||
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Calories: 173 | ||
Calories from Fat: 69 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.7g | 10 % | |
Saturated Fat 1.9g | 10 % | |
Monounsaturated Fat 2.2g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 9.3mg | 3 % | |
Sodium 1507.3mg | 52 % | |
Potassium 1440.4mg | 38 % | |
Total Carbohydrate 3g | 1 % | |
Dietary Fiber 0.4g | 1 % | |
Sugars, other 2.7g | ||
Protein 21.8g | 31 % | |
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: 173
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