Try this Clarissas Clam Chowder recipe, or contribute your own.
Suggest a better descriptionShuck clams or steam them open using a little white wine. Keep all the liquor from the shells. In a heavy frying pan slowly fry the bacon and onions until golden; transfer to a saucepan. Add the boiling water, potatoes and pepper and simmer for about 15 minutes or until the potatoes are tender. Add the clams, with their liquor, and the milk. Bring to the boil and cook for 5 minutes, then remove from the heat and allow to sit for 1 hour. Just before serving, reheat the chowder. Ladle into bowls over crumbled crackers. You can get rid of alot of anger by putting your packets of crackers in a plastic bag and throwing them on the floor repeatedly, until they reach the required state of crumb. Or stamp on them, says my friend Claire Macdonald. Formatted by suechef@sover.net Recipe by: Two Fat Ladies FL1B02 Posted to MC-Recipe Digest V1 #823 by Sue
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Serving Size: 1 Serving (181g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 11 | ||
Calories from Fat: 4 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.5g | 1 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 1.8mg | 1 % | |
Sodium 10.7mg | 0 % | |
Potassium 34.8mg | 1 % | |
Total Carbohydrate 1.1g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1.1g | ||
Protein 0.8g | 1 % | |
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: 11
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