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American Clam Chowder Recipe
|Water||6 Cup (96 tbs)|
|Bacon||1⁄2 Pound, chopped|
|Onions||5 , chopped|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Carrots||1⁄2 Cup (8 tbs), chopped|
|Canned tomato puree/3 tomatoes skinned, seeded and chopped||1 Can (10 oz)|
|Cubed potatoes||2 Cup (32 tbs)|
|Worcestershire sauce||1 Dash|
|Plain flour||2 Tablespoon|
Serving size: Complete recipe
Calories 2209 Calories from Fat 615
% Daily Value*
Total Fat 71 g109.1%
Saturated Fat 28.4 g142%
Trans Fat 0 g
Cholesterol 410.1 mg
Sodium 2235.3 mg93.1%
Total Carbohydrates 260 g86.7%
Dietary Fiber 44.6 g178.3%
Sugars 55.4 g
Protein 154 g308.2%
Vitamin A 695.7% Vitamin C 555.9%
Calcium 81.2% Iron 740.8%
*Based on a 2000 Calorie diet
Remove the tough parts of the clams and coarsely chop the rest, reserving all the juice and water they steamed over and straining it through a fine sieve to remove all grit.
Fry the bacon a little, add the'onions, and saute a few minutes.
Put in a large saucepan the clam juice, bay leaf, water and all the vegetables and sauteed onions (except the potatoes) and simmer for 10 minutes.
Add the potatoes, salt, pepper, thyme,Worcestershire sauce and cayenne pepper and boil for a further 10 minutes.Add the clams and simmer for 5 minutes or until the potatoes are done.
Melt the butter and add the flour and cook for 1 minute, add a little of the broth to make it smooth and then combine with the soup and cook 3 minutes and season to taste.