Try this North Carolina Clam Chowder recipe, or contribute your own.
Suggest a better descriptionCombine clams with 1 cup water in a large heavy-bottomed saucepan. Cover and bring to a simmer over medium-high heat. Cook clams just until they open, about 8 minutes. Remove from heat. Drain, reserving liquor. Discard any that do not open. Remove clams from shells and reserve, covered, so they dont dry out. Strain clam liquor through a double thickness of cheesecloth and reserve. Saute bacon until golden. Remove and drain on paper towels. Add onion and potatoes to bacon fat. Cook, stirring often, until onion is translucent, about 10 minutes. Add carrot, clam liquor and 3 cups water. Bring to a boil, reduce heat and simmer until potatoes are tender but still hold their shape, about 15 minutes. While soup is cooking, chop clams into bite-size pieces. When potatoes are tender, add chopped clams and bacon. Continue cooking until heated through, about 5 minutes. Season with salt and pepper to taste. To serve, sprinkle with parsley and grind plenty of pepper over all. Serves 4-6. ARKANSAS GAZETTE, 1989, FROM "THE GREAT AMERICAN SEAFOD COOKBOOK" From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, G Internet.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (284g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 1.3mg | 0 % | |
Total Carbohydrate 0.1g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
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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