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Suggest a better descriptionSource: Chef's Guide to Quantity Cookery # 81
Clean and pick over clams. Add 3 cups water and bring to a boil. Drain, save and strain the broth and reheat, setting the clams aside. Chop hard part of clams fine. Fry pork and onions and strain into sauce pan. Parboil potatoes for five minutes, drain the liquid off. Put potatoes, chopped hard part of clams, seasoning and half the flour. Add 3 pints boiling water and cook for 10 minutes. Add milk and soft part of clams and 1/2 cup butter. Boil 3 minutes longer. Add oyster crackers and stir in. Thicken clam broth with remaining flour and butter, then add to chowder.
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Serving Size: 1 Serving (245g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1640 | ||
Calories from Fat: 1245 (76%) | ||
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Amt Per Serving | % DV | |
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Total Fat 138.3g | 184 % | |
Saturated Fat 87.5g | 437 % | |
Monounsaturated Fat 35.8g | ||
Polyunsanturated Fat 5.3g | ||
Cholesterol 366mg | 113 % | |
Sodium 988.7mg | 34 % | |
Potassium 641.5mg | 17 % | |
Total Carbohydrate 105.9g | 31 % | |
Dietary Fiber 3.6g | 15 % | |
Sugars, other 102.2g | ||
Protein 4.8g | 7 % | |
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: 1640
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