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New England Bacon Vegetable Clam Chowder Recipe
|Bacon slices||2 , diced|
|Onion||1 Medium, chopped|
|Potatoes||2 Medium, peeled and cubed into 1/2 inch pieces|
|Butter||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Canned minced clams||15 Ounce, drained, reserve liquid (2 Cans, 7 1/2 Ounces Each)|
|Milk||3 Cup (48 tbs)|
|White pepper||1⁄8 Teaspoon|
Serving size: Complete recipe
Calories 1922 Calories from Fat 695
% Daily Value*
Total Fat 78 g120.6%
Saturated Fat 43.1 g215.7%
Trans Fat 0 g
Cholesterol 477.1 mg
Sodium 1816.5 mg75.7%
Total Carbohydrates 165 g54.9%
Dietary Fiber 12.1 g48.5%
Sugars 47.2 g
Protein 144 g288.8%
Vitamin A 93.5% Vitamin C 295.9%
Calcium 126.7% Iron 687.8%
*Based on a 2000 Calorie diet
Stir in onion and potatoes.
Cook, covered, on 90 (saute) 8 to 10 minutes, or until potatoes are tender.
In 2-cup glass measure melt butter on HI (max. power) 1 minute.
Stir in flour, then add to potatoes and onion, mixing well.
Add enough water to reserved clam juice to make 2 cups liquid.
Stir liquid, clams, milk, salt, and pepper into casserole.
Cook, covered, on HI (max. power) 4 to 5 minutes, or until hot.
Stir once during cooking.