Try this New England Clam Chowder recipe, or contribute your own.
Suggest a better descriptionDrain clams, reserving 1 cup clam liquid. Remove clams from shells; 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 onion and next 3 ingredients, and saute 7 minutes. Add reserved clam liquid, water, and next 5 ingredients; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until potato is tender. Discard parsley and bay leaf. Place flour in a bowl. Gradually add milk, blending with a whisk; add to pan. Cook over medium heat 10 minutes or until thickened, stirring frequently. Stir in clams; cook 2 minutes or until heated. Yield: 9 cups (serving size: 1 cup). Per serving: 318 Calories; 5g Fat (14% calories from fat); 40g Protein; 27g Carbohydrate; 100mg Cholesterol; 340mg Sodium NOTES : Substitute 2 pounds fresh clams in shells and (8-ounce) bottle of clam juice for the 2 cans of steamer clams and 1 cup drained clam liquid, if desired. Recipe by: Cooking Light, October 1994, page 62 Posted to MC-Recipe Digest V1 #420 by igor@digex.net on Jan 28, 1997.
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Serving Size: 1 Serving (491g) | ||
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 41.1mg | 1 % | |
Potassium 107.4mg | 3 % | |
Total Carbohydrate 7.7g | 2 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 6.4g | ||
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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