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New England Clam Chowder Recipe
|Bacon slices||3 , chopped|
|Onion||1 Large, chopped|
|Potatoes||4 Medium, pared and diced|
|Water||3 Cup (48 tbs)|
|Canned minced clams||16 Ounce (2 Cans, 8 Ounces Each)|
|Clam juice||8 Ounce (1 Bottle)|
|Instant nonfat dry milk||4 Tablespoon|
|All purpose flour||3 Tablespoon|
|Minced parsley||2 Tablespoon|
Serving size: Complete recipe
Calories 1747 Calories from Fat 114
% Daily Value*
Total Fat 13 g19.9%
Saturated Fat 2.1 g10.7%
Trans Fat 0 g
Cholesterol 322.8 mg
Sodium 3820.5 mg159.2%
Total Carbohydrates 246 g82%
Dietary Fiber 22.8 g91.1%
Sugars 46.5 g
Protein 164 g327.1%
Vitamin A 109.2% Vitamin C 503.9%
Calcium 134.4% Iron 760.3%
*Based on a 2000 Calorie diet
2. Add potatoes, 2 cups of the water, salt and pepper; cover. Simmer 15 minutes, or until potatoes are tender. Remove from heat.
3. Drain liquid from clams into a 4-cup measure; reserve clams. Add bottled clam juice and remaining cup of water.
4. Combine dry milk with flour in a small bowl; stir briskly into clam liquids in cup. Add to potato mixture in saucepan. Cook, stirring constantly, over medium heat, until chowder thickens and bubbles 3 minutes.
5. Add clams; heat just until piping hot. Ladle into soup bowls. Sprinkle with parsley and reserved bacon.