In large stockpot saute salt pork until crisp & golden brown. Add leek and onion and saute until onion begins to brown. Add potatoes, celery, clam juice, parsley, spices and 1 cup water. Bring to a boil on medium heat. When boiling, reduce heat and simmer until potatoes are just tender--about 10 minutes. SEAFOOD To the hot base add: 1/4 lb scallops, 1/4 lb haddock or scrod, cut in 1/2" pieces, 1 dozen chowder clams (quahogs) shucked & chopped (reserve 3 cups of their liquid), 3 cups light cream, salt & pepper to taste, butter, if desired> Add the scallops, fish and clams w/reserved liquid to the base and simmer until the clams are tender--about 5 minutes. Stir in the cream. Taste & season w/salt and pepper to taste and if desired, a tablespoon or two of butter. Mix well and serve very hot. Hope you enjoy these chowders! SUSAN AARONSON (PSTT79C) Formatted by Elaine Radis Posted to EAT-L Digest 20 Sep 96 Date: Fri, 20 Sep 1996 14:41:39 -0500 From: LD Goss
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|Serving Size: 1 Serving (1581g)|
|Recipe Makes: 4|
|Calories from Fat: 2432 (85%)|
|Amt Per Serving||% DV|
|Total Fat 270.3g||360 %|
|Saturated Fat 161.8g||809 %|
|Monounsaturated Fat 81.9g|
|Polyunsanturated Fat 12.2g|
|Cholesterol 903.9mg||278 %|
|Sodium 1116.4mg||38 %|
|Potassium 2378.2mg||63 %|
|Total Carbohydrate 67.5g||20 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 64.6g|
|Protein 54.6g||78 %|
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Calories per serving: 2869
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