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Maine Clam Chowder Recipe
|Salt pork||1⁄4 Pound, cut in 0.25-inch cubes|
|Onions||2 Medium, coarsely chopped|
|Shucked clams||1 Quart, solid packed|
|Potatoes||8 Medium, cut in small pieces|
|Cold milk||1 Quart|
Serving size: Complete recipe
Calories 3123 Calories from Fat 1116
% Daily Value*
Total Fat 124 g190.7%
Saturated Fat 51.5 g257.6%
Trans Fat 0 g
Cholesterol 514.3 mg
Sodium 6516.8 mg271.5%
Total Carbohydrates 359 g119.5%
Dietary Fiber 38.1 g152.3%
Sugars 78.1 g
Protein 167 g334.9%
Vitamin A 84.7% Vitamin C 506.1%
Calcium 166.3% Iron 164.1%
*Based on a 2000 Calorie diet
Lay clams and potatoes in alternate layers over onions; add enough cold water to cover potatoes and onions.
Heat to boiling; simmer until potatoes are tender.
Add milk; heat to boiling.
Add flour, mixed to smooth and creamy texture with cold water; continue boiling until chowder thickens, stirring steadily.
Season to taste.
Chowder improves by standing a few hours.