Try this New England Clam Chowder recipe, or contribute your own.
Suggest a better descriptionRecipe by: Jo Merrill-recipe from Cooking Light 10/94 * use 2 (44 ounce) cans of steamer clams in shells, undrained. Drain clams, reserving 1 cup liquid. Remove clams from shell; discard shells. Slip black skin off foot of each clam and discard; set clams aside. Coat a dutch oven with cooking spray; place over medium high heat until hot. Add onions, potatoes, celery and turkey bacon; saute 7 minutes. Add reserved clam liquid, water, salt, thyme, pepper, parsley springs an bay leaf.; bring to a boil. Cover and reduce heat. Simmer for 20 minut or until potatoes are tender. Discard parsley and bay leaf. Place flour in a bowl. Gradually add milk while blending with a whisk. Add flour mixture to pan and cook over medium heat 10 minutes or until chowder is thickened, stirring constantly. Stir in clams and cook 2 minutes or until heated. NOTE: substitute 2 pounds fresh clams in shells and 1 (8 oz) bottle of cla juice for the 2 cans of steamer clams and 1 cup of clam liquid. 9 servin of 1 cup per serving-130 calories each.
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Serving Size: 1 Serving (138g) | ||
Recipe Makes: 9 Servings | ||
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Calories: 34 | ||
Calories from Fat: 2 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 40.9mg | 1 % | |
Potassium 105.5mg | 3 % | |
Total Carbohydrate 7.6g | 2 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 6.3g | ||
Protein 1g | 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: 34
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