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Name: New England Clam Chowder
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: not set
Ingredients: 3 8 oz bottled clam juice; 1 pound russet potatoes, peeled, cut into 1/2-; 2 tablespoons butter; 3 slices bacon, finely chopped; 2 cups chopped onions; 1 1/4 cups chopped celery with leaves (about 2 large stalks); 2 garlic cloves, chopped; 6 6 1/2-ounce cans chopped clams, drained, juices reserved; 1 1/4 cups half and half; 1 te hot pepper sauce

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INGREDIENTS

3 8 oz bottled clam juice
1 pound russet potatoes, peeled, cut into 1/2-
2 tablespoons butter
3 slices bacon, finely chopped
2 cups chopped onions
1 1/4 cups chopped celery with leaves ; (about 2 large stalks)
2 garlic cloves, chopped
6 6 1/2-ounce cans chopped clams, drained, ; juices reserved
1 1/4 cups half and half
1 te hot pepper sauce

Servings

INSTRUCTIONS

Bring bottled clam juice and potatoes to boil in heavy large saucepan over high heat. Reduce heat to medium-low; cover and simmer until potatoes are tender, about 10 minutes. Remove from heat.

Melt butter in heavy large pot over medium heat. Add bacon and cook until bacon begins to brown, about 8 minutes. Add onions, celery, garlic and bay leaf and sauté until vegetables soften, about 6 minutes. Stir in flour and cook 2 minutes (do not allow flour to brown). Gradually whisk in reserved juices from clams. Add potato mixture, clams, half and half and hot pepper sauce. Simmer chowder 5 minutes to blend flavors, stirring frequently. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to simmer before serving.)

NOTES

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New England Clam Chowder

3 8 oz bottled clam juice
1 pound russet potatoes, peeled, cut into 1/2-
2 tablespoons butter
3 slices bacon, finely chopped
2 cups chopped onions
1 1/4 cups chopped celery with leaves (about 2 large stalks)
2 garlic cloves, chopped
6 6 1/2-ounce cans chopped clams, drained, juices reserved
1 1/4 cups half and half
1 te hot pepper sauce

Bring bottled clam juice and potatoes to boil in heavy large saucepan over high heat. Reduce heat to medium-low; cover and simmer until potatoes are tender, about 10 minutes. Remove from heat.
        Melt butter in heavy large pot over medium heat. Add bacon and cook until bacon begins to brown, about 8 minutes. Add onions, celery, garlic and bay leaf and sauté until vegetables soften, about 6 minutes. Stir in flour and cook 2 minutes (do not allow flour to brown). Gradually whisk in reserved juices from clams. Add potato mixture, clams, half and half and hot pepper sauce. Simmer chowder 5 minutes to blend flavors, stirring frequently. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to simmer before serving.)

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Nutrition

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Serving Size: 1 Serving (329g)
Recipe Makes: 4 Servings

Calories: 270
Calories from Fat: 209 (77%)

Amt Per Serving		% DV

	Total Fat 23.2g	31 %
	Saturated Fat 14.5g	72 %
	Monounsaturated Fat 6.5g
	Polyunsanturated Fat 0.9g
Cholesterol 71.2mg		22 %
Sodium 105.2mg		4 %
Potassium 282.3mg		7 %
Total Carbohydrate 11.9g		3 %
	Dietary Fiber 1g	4 %
	Sugars, other 10.9g
Protein 5.2g		7 %
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.

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Calories per serving: 270

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