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Down East Chowder Recipe
|Salt pork||1⁄4 Pound, diced|
|Chopped onions||1 Cup (16 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Potatoes||6 Small, peeled, cubed|
|White pepper||1⁄4 Teaspoon|
|Chicken stock||1 Cup (16 tbs)|
|Baby clams||10 Ounce (Two 5 Ounce, 142 Gram Each Cans)|
|Cod fillets/Haddock||1⁄2 Pound|
|Milk||3 Cup (48 tbs)|
|Chopped fresh parsley||2 Tablespoon|
Calories 626 Calories from Fat 281
% Daily Value*
Total Fat 31 g47.7%
Saturated Fat 11.8 g59.2%
Trans Fat 0 g
Cholesterol 130 mg
Sodium 1415.1 mg59%
Total Carbohydrates 57 g18.9%
Dietary Fiber 5.8 g23.2%
Sugars 13.5 g
Protein 35 g69.5%
Vitamin A 18% Vitamin C 91.6%
Calcium 33.1% Iron 98.7%
*Based on a 2000 Calorie diet
With slotted spoon, remove pork and set aside.
To fat in saucepan, add onions and celery; cook until softened.
Add potatoes, salt, pepper and stock.
Drain clams and reserve juice; set clams aside.
Stir reserved clam juice into saucepan.
Cover and simmer for about 20 minutes or until potatoes are tender.
Cut fish into 2-inch (5 cm) squares; add to soup along with clams.
Cover and simmer for about 5 minutes or until fish flakes easily with fork.
Taste and add more salt and pepper, if necessary.
(Soup can be prepared to this point, covered and refrigerated.) Just before serving, stir in milk and heat only to simmer.
Do not boil Ladle into soup bowls or mugs and sprinkle with fried pork and barsley.