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Clam Chowder With Milk Recipe
|Clams/15 ounce minced clams||20 Small (In The Shell)|
|Potatoes||5 Medium, diced|
|Onion||1 Large, diced|
|Bacon slices||2 , diced|
|Butter/Margarine||1⁄8 Pound (1/4 Cup)|
|Flour||1⁄4 Cup (4 tbs)|
|Milk||1 1⁄2 Cup (24 tbs)|
Serving size: Complete recipe
Calories 1666 Calories from Fat 545
% Daily Value*
Total Fat 62 g95%
Saturated Fat 36.6 g183%
Trans Fat 0 g
Cholesterol 220.4 mg
Sodium 759.4 mg31.6%
Total Carbohydrates 235 g78.3%
Dietary Fiber 25.2 g100.7%
Sugars 37.9 g
Protein 59 g118.9%
Vitamin A 46.5% Vitamin C 361.5%
Calcium 66% Iron 189.6%
*Based on a 2000 Calorie diet
Cover and bring to a simmer; steam about 5 minutes, or until shells open and clams are just tender.
Pull clams from shells; strain liquid through a fine-mesh wire strainer lined with cloth and reserve.
Cut clams into small pieces.
Measure; you should have about 2 cups.
If canned clams are used, drain them, reserving the liquid.
Place the potatoes, onion, and bacon in a saucepan and nearly cover them with clam liquid and water; cover and simmer until potatoes are just tender.
Meanwhile, make a thick white sauce by melting the butter over low heat in a pan large enough to hold the chowder; add flour and stir until bubbly and blended.
Add milk and cook, stirring constantly, until thick.
Add the clams and potato mixture with its liquid to the sauce.
Thin to consistency you like with water; season with salt.