
New england clam chowder

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Clam chowder is any of several chowders containing clams and broth. Along with the clams, diced potato is common, as are onions, which are occasionally sauteed in the drippings from salt pork or bacon. Celery is frequently used. Other vegetables are uncommon, but small carrot strips might occasionally be added, primarily for color. A garnish of parsley serves the same purpose. Bay leaves are also sometimes used as a garnish and flavoring. It is believed that clams were added to chowder because of their relative ease to collect.
ingredients
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serves: 4
16 large hard-shell clams (chowder clams, washed and steamed open)
1 tablespoon (15 g) butter
2 slices thick (50 g) unsmoked bacon (pancetta, or salt pork, cut into small dice)
1 small onion (minced)
1 1/4 cups (300 ml) milk
1/2 cup (100 ml) heavy cream
1 2/3 cups (225 g) peeled potatoes cut into small dice
1 leaf bay (very finely shredded)
1 tablespoon chopped flat-leaf parsley
Salt and freshly ground white pepper
Servings Per Recipe: 4
Amount per Serving
Calories: 422
- Total Fat: 24.8 g
- Saturated Fat: 10.9 g
- Trans Fat: 0.1 g
- Cholesterol: 63.3 mg
- Sodium: 913.1 mg
- Total Carbs: 32.5 g
- Dietary Fiber: 3.8 g
- Sugars: 4.2 g
- Protein: 19.6 g
preparation

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