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Clam Chowder Recipe
|Minced green onions/Leeks / onions / both||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Salt pork||1⁄4 Pound, diced|
|Chicken stock||3 Cup (48 tbs)|
|Diced baking potatoes||1⁄2 Cup (8 tbs)|
|Ground thyme||1⁄4 Teaspoon|
|Ground allspice||1⁄8 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Clams||3 Dozen, shucked, and their liquor|
|Bottled clam juice||1 Cup (16 tbs)|
|Half and half/Cream||1⁄2 Cup (8 tbs)|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Butter||4 Tablespoon, cut into bits|
|Slivered green onions||2|
Serving size: Complete recipe
Calories 3079 Calories from Fat 2231
% Daily Value*
Total Fat 251 g386.3%
Saturated Fat 126.7 g633.5%
Trans Fat 0 g
Cholesterol 798.8 mg
Sodium 4475 mg186.5%
Total Carbohydrates 76 g25.4%
Dietary Fiber 6.1 g24.4%
Sugars 15 g
Protein 130 g259.4%
Vitamin A 182.3% Vitamin C 208.6%
Calcium 77.2% Iron 599.8%
*Based on a 2000 Calorie diet
Add stock, potatoes, bay leaf, thyme, allspice and pepper.
Cover, bring to boil, lower heat and simmer 10 minutes.
Potatoes should remain crisp.
Remove bay leaf.
Mince clams, add to soup with their liquor, juice and the creams, and reheat without boiling.
Season with salt and adjust to taste.
Stir in butter bits and sprinkle with paprika and slivered green onions.