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Suggest a better description1. COOK BACON UNTIL CRISP. DRAIN; FINELY CHOP; SET ASIDE FOR USE IN STEP 6. RESERVE EQUAL AMOUNT BACON FAT FOR USE IN STEP 2. 2. SAUTE ONIONS AND CELERY IN BACON FAT ABOUT 7 MINUTES OR UNTIL TENDER CRISP. 3. DRAIN CLAMS; ADD EQUAL AMOUNT WATER TO DRAINED CLAM LIQUID. COMBINE WITH POTATO MIXTURE; RESERVE DRAINED CLAMS FOR USE IN STEP 7. 4. BLEND BUTTER OR MARGARINE AND FLOUR TO FORM A ROUX; SET ASIDE FOR USE IN STEP 6. 5. RECONSTITUTE MILK; ADD TO POTATO MIXTURE. HEAT TO JUST BELOW BOILING. DO NOT BOIL. 6. ADD CLAMS, PEPPER, THYME,PARSLEY,AND SALT TO MIXTURE. SIMMER 10 MINTUES. : **ALL NOTES ARE PER 100 PORTIONS. NOTE: 1. IN STEP 2, 2 LB 4 OZ DRY ONIONS A.P. WILL YIELD 2 LB CHOPPED ONIONS; 1 LB 6 OZ FRESH CELERY A.P. WILL YIELD 1 LB CHOPPED CELERY. NOTE: 2. IN STEP 2, 4 OZ (1 1/3 CUPS) DEHYDRATED CHOPPED ONIONS MAY BE USED. SEE RECIPE NO. A01100. NOTE: 3. IN STEP 3, 8 LB 10 OZ FRESH, WHITE POTATOES A.P. WILL YIELD 7 LB DICED POTATOES. 4. IN STEP 3, 1 LB 11 OZ ( 3/4-NO. 10 CN) DEHYDRATED DICED POTATOES OR 1 LB 8 OZ (1 GAL) DEHYDRATED SLICED POTATOES MAY BE YSED. INCREASE WATER TO 3 1/2 GAL. 5. ONE-D LADLE MAY BE USED. SEE RECIPE NO. A-4. Recipe Number: P01301 SERVING SIZE: 1 CUP (8 1 From the
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Serving Size: 1 Serving (257g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 285 | ||
Calories from Fat: 19 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.2g | 3 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 11.3mg | 3 % | |
Sodium 435.3mg | 15 % | |
Potassium 1206.9mg | 32 % | |
Total Carbohydrate 44g | 13 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 42.7g | ||
Protein 22.1g | 32 % | |
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: 285
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