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Clam Chowder Recipe
|Canned minced clams||8 Ounce (1 Can)|
|Minced clams||8 Ounce (1 Can)|
|Potatoes||2 Medium, pared, cubed|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Onion||1⁄4 Cup (4 tbs), chopped|
|Whole tomatoes||16 Ounce, undrained (1 Can)|
|Canned whole tomatoes||16 Ounce, undrained (1 Can)|
Calories 229 Calories from Fat 21
% Daily Value*
Total Fat 2 g3.8%
Saturated Fat 0.49 g2.5%
Trans Fat 0 g
Cholesterol 39.7 mg
Sodium 738.4 mg30.8%
Total Carbohydrates 34 g11.4%
Dietary Fiber 4.7 g18.8%
Sugars 1.2 g
Protein 20 g39%
Vitamin A 23.6% Vitamin C 68.4%
Calcium 11.5% Iron 103.6%
*Based on a 2000 Calorie diet
1 In a 2-quart baking dish, arrange bacon on the rack.
2 Cook for 2 to 3 minutes, rotating dish one-quarter turn halfway through cooking time.
3 Lift rack from the dish; set bacon aside.
4 Drain clams, reserving the liquor.
5 To the drippings in dish, add clam liquor, potatoes, onion, and tomatoes.
6 Cook, covered for 10 to 12 minutes,stirring halfway through cooking time.
7 Blend flour with 1/4 cup hot liquid from the dish.
8 Stir salt, pepper, oregano, and clams into the flour mixture. Add to liquid in the dish, blending well.
9 Cook, covered for 5 to 6 minutes or until the mixture boils, stirring every 2 minutes.
10 Rest, covered, for 5 minutes before serving.
11 Garnish with cooked bacon.