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New England Bacon Clam Chowder Recipe
|Bacon slices||4 , diced|
|Onion||1 , finely chopped|
|Finely diced celery||1⁄2 Cup (8 tbs)|
|All purpose flour||2 Tablespoon|
|Canned chopped clams/Canned minced clams||13 Ounce, undrained (Two 6 1/2 Ounce Cans)|
|Clam juice||16 Ounce (Two 8 Ounce Bottles)|
|Potatoes/Cut in 1/2-inch cubes||3 Medium, peeled, cut in 1/2-inch cubes|
|Half and half||2 1⁄2 Cup (40 tbs)|
|Finely chopped parsley||1 Tablespoon|
Serving size: Complete recipe
Calories 1982 Calories from Fat 719
% Daily Value*
Total Fat 82 g125.8%
Saturated Fat 45.5 g227.6%
Trans Fat 0 g
Cholesterol 477.7 mg
Sodium 3082.9 mg128.5%
Total Carbohydrates 183 g61%
Dietary Fiber 18.3 g73%
Sugars 12.6 g
Protein 136 g271.2%
Vitamin A 173.9% Vitamin C 372.1%
Calcium 118.2% Iron 620.8%
*Based on a 2000 Calorie diet
Reserve 1 to 2 tablespoons bacon fat in kettle.
Add onion and celery; saute until onion is soft and transparent.
Stir in flour; cook 1 minute.
Drain juice from clams into kettle; reserve clams.
Stir in bottled clam juice.
Add cooked bacon, potatoes and bay leaf.
Cover and simmer 20 minutes or until potatoes are tender.
Add half and half and reserved clams.
Add salt and pepper to taste.
Cook until heated through.
Remove and discard bay leaf.