Try this Clam Chowder for Canning recipe, or contribute your own.
Suggest a better descriptionCook salt port until light borwn. Drain off excess fat. Add onions and cook until tender but not brown in a large kettle, combine clams and juice, pork, onions, potatoes, and water. Boil 10 minutes. Season to taste. Pour hot into hot pint Ball jars, leaving 1-inch head space. Adjust caps. Process pints 1 hour and 40 minutes at 10 pounds pressure. Yield: About 10 pints NOTE: For Manhattan Chowder....add 1/2 bay leaf, 1/2 tsp thyme, 1/2 cup chopped celery, and 2 cups cooked tomatoes to Clam Chowder before canning. For New England Chowder.....add 2 Tbs butter and 2 cups milk to each pint Clam Chowder before heating for serving. From the Ball Blue Book of Canning. Copyright @1974 Ball Corporation New Revised Edition 29 Typed in by Bobbie Beers
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Serving Size: 1 Pint (542g) | ||
Recipe Makes: 10 | ||
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Calories: 105 | ||
Calories from Fat: 2 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 8.6mg | 3 % | |
Sodium 645.4mg | 22 % | |
Potassium 958.6mg | 25 % | |
Total Carbohydrate 22.7g | 7 % | |
Dietary Fiber 2.9g | 12 % | |
Sugars, other 19.8g | ||
Protein 3.8g | 5 % | |
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: 105
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