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Basic Clam Chowder Recipe
|Salt pork||1⁄4 Pound, diced|
|Finely chopped onions||1 Cup (16 tbs)|
|Potatoes||2 Pound, finely diced|
|For clam liquor|
|Shucked clams||4 Cup (64 tbs), chopped|
|Milk||1 Tablespoon (Or More As Desired)|
Serving size: Complete recipe
Calories 2016 Calories from Fat 836
% Daily Value*
Total Fat 93 g142.7%
Saturated Fat 33.9 g169.4%
Trans Fat 0 g
Cholesterol 426 mg
Sodium 6163.6 mg256.8%
Total Carbohydrates 180 g60%
Dietary Fiber 22.2 g88.7%
Sugars 13.3 g
Protein 124 g248.1%
Vitamin A 66.1% Vitamin C 313.7%
Calcium 48.9% Iron 134.4%
*Based on a 2000 Calorie diet
Add onions and cook over low heat until done but not brown.
Pour this mixture over potatoes; add clam juice and simmer until potatoes are nearly done.
Add clams and bring to a boil.
This basic mixture can be stored in the refrigerator or frozen.
Before using the chowder, dilute it with an equal quantity of milk.
Heat to the boiling point, but do not boil it.
Season to taste with salt and pepper.
Sprinkle with salt pork.