Try this Manhattan Clam Chowder, Prince Solms Inn recipe, or contribute your own.
Suggest a better descriptionCook bacon until crisp in large pan. Remove bacon and set aside. Cook onion, celery and pepper, covered, in drippings until soft, about 10 minutes. Remove from heat and stir in fllour. Cook, stirring, 2 minutes. Drain juice form clams; add water to make 3 cups. Add clam juice, tomatoes, Worcestershire sauce, potatoes, seasonings and bacon. Simmer, covered, 25 minutes. Add clams; simmer 5 minutes. Serve. From Prince Solms Inn, New Braunfels, Texas, in "Americas Country Inn Cookbook". Typed for you by Joan MacDiarmid. Posted to MM-Recipes Digest by "Rfm"
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Serving Size: 1 Quart (664g) | ||
Recipe Makes: 4 | ||
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Calories: 447 | ||
Calories from Fat: 137 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.3g | 20 % | |
Saturated Fat 4.5g | 23 % | |
Monounsaturated Fat 5.9g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 80.9mg | 25 % | |
Sodium 415.1mg | 14 % | |
Potassium 1900.4mg | 50 % | |
Total Carbohydrate 45.6g | 13 % | |
Dietary Fiber 7.4g | 30 % | |
Sugars, other 38.2g | ||
Protein 32.5g | 46 % | |
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: 447
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