This New England classic is well-loved by our family.
Drain clams; reserving liquid. Add enough water to reserved liquid to measure 2 cups liquid; set aside.
In a large saucepan, fry salt pork or bacon until crisp; remove bits of pork or bacon and set aside. Add reserved liquid, potatoes, and onion to fat in saucepan. Cook, covered, about 15 minutes or until potatoes are tender.
Stir in clams, 2 cups of the milk and the light cream. Stir remaining 1/2 cup milk into flour; stir into chowder. Cook and stir until bubbly. Cook 1 minute more. Add Worcestershire sauce, 3/4 teaspoon salt and dash pepper. Sprinkle pork or bacon atop.
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|Serving Size: 1 Serving (559g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 643 (74%)|
|Amt Per Serving||% DV|
|Total Fat 71.4g||95 %|
|Saturated Fat 40.5g||203 %|
|Monounsaturated Fat 23.4g|
|Polyunsanturated Fat 3.9g|
|Cholesterol 209.1mg||64 %|
|Sodium 485.4mg||17 %|
|Potassium 1130mg||30 %|
|Total Carbohydrate 44g||13 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 40.5g|
|Protein 15.2g||22 %|
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Calories per serving: 866
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