Try this Locke-Ober Clam Chowder recipe, or contribute your own.
Suggest a better descriptionMelt butter in heavy large saucepan over medium heat. Add potato and onion. Cook until onion in tender, about 6 minutes. Add enough bottled clam juice to reserved clam broth to measure 2 cups. Add to saucepan. Cover and cook until potato is tender, about 12 minutes. Add clams, cream and dill. Bring to a simmer. Season with salt and pepper. Recipe by: Locke-Ober Restaurant Posted to recipelu-digest Volume 01 Number 537 by Kj375
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Serving Size: 1 Serving (31g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 59 | ||
Calories from Fat: 51 (86%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.6g | 8 % | |
Saturated Fat 3.5g | 18 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 18.8mg | 6 % | |
Sodium 18.2mg | 1 % | |
Potassium 34.8mg | 1 % | |
Total Carbohydrate 2g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 1.7g | ||
Protein 0.4g | 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: 59
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