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New England Clam Chowder Recipe Video
|Chopped onion||1 Cup (16 tbs)|
|Chopped celery||1 Cup (16 tbs)|
|Dried thyme||1⁄2 Teaspoon|
|Garlic clove||1 , minced|
|Chopped clams||2 Can (20 oz), undrained|
|Peeled diced baking potato||5 Cup (80 tbs)|
|Clam juice||2 Cup (32 tbs)|
|Fat free milk||1 1⁄2 Cup (24 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
Calories 269 Calories from Fat 7
% Daily Value*
Total Fat 0.8 g1.2%
Saturated Fat 0.31 g1.6%
Trans Fat 0 g
Cholesterol 14.4 mg
Sodium 1821.8 mg75.9%
Total Carbohydrates 43 g14.4%
Dietary Fiber 4.4 g17.4%
Sugars 6.7 g
Protein 21 g41.2%
Vitamin A 7.4% Vitamin C 10.4%
Calcium 27.7% Iron 41.8%
*Based on a 2000 Calorie diet
Remove it from pan. Leave some dripping in the pan.
Crumble bacon and set aside.
Add onion, celery, salt, thyme and garlic to the dripping and cook until vegetables are tender.
Drain clams. Add clam liquid, potato, clam juice and bay leaf to the pan.
Bring it to boil.
Reduce heat and simmer until potato is cooked.
Remove bay leaf.
Combine milk and flour. Mix until smooth.
Add flour mixture to pan and boil.
Keep stirring. Add clams and cook.
Sprinkle with bacon and parsley.
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