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Clam And Fish Chowder Recipe
|Fish fillets||1⁄2 Pound (Any White Flesh Variety)|
|Potatoes||2 Cup (32 tbs), peeled and diced|
|Onion||1 Large, chopped|
|Chicken broth||1 Can (10 oz)|
|Milk||2 Cup (32 tbs)|
|Whipping cream||1 Cup (16 tbs)|
|Minced clams/Baby clams||1 Can (10 oz)|
Calories 362 Calories from Fat 154
% Daily Value*
Total Fat 17 g26.4%
Saturated Fat 10.4 g52.2%
Trans Fat 0 g
Cholesterol 92.6 mg
Sodium 555 mg23.1%
Total Carbohydrates 33 g11.1%
Dietary Fiber 2.8 g11.4%
Sugars 9.2 g
Protein 16 g32.9%
Vitamin A 1.6% Vitamin C 32.7%
Calcium 15.9% Iron 6.1%
*Based on a 2000 Calorie diet
Chop bacon and combine with onions in large microproof casserole.
Cook on HIGH 4 minutes until bacon is cooked and onion is tender.
Remove drippings if there are more than 3 Tbsp., (45 mL) but leave this amount to combine with the flour.
Add fish, potatoes and broth and 1 1/2 cups (375 mL) milk and cook on HIGH until mixture boils, then lower power level to 30% and cook 2 minutes longer.
Whisk together flour and remaining milk.
Stir into chowder and cook on HIGH 1 minute.
Add cream, undrained clams, salt and pepper to taste, and dash Tabasco sauce and reheat at 80% power to serving temperature.
Garnish with fresh parsley.