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New England Clam Chowder With Thyme Recipe
|Raw bacon slices||3|
|Canned minced clams||8 Ounce, undrained (1 Can)|
|Peeled and cubed potatoes||1 1⁄2 Cup (24 tbs)|
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Carrot||1 Medium, diced|
|Milk||1 1⁄2 Cup (24 tbs)|
|Light cream||1 Cup (16 tbs)|
|Dried thyme leaves||1⁄4 Teaspoon|
Serving size: Complete recipe
Calories 1542 Calories from Fat 818
% Daily Value*
Total Fat 93 g142.8%
Saturated Fat 54.2 g271%
Trans Fat 0 g
Cholesterol 457.4 mg
Sodium 6441.4 mg268.4%
Total Carbohydrates 99 g32.8%
Dietary Fiber 7.3 g29.3%
Sugars 25.6 g
Protein 83 g165.7%
Vitamin A 287.7% Vitamin C 147.2%
Calcium 84.4% Iron 377.7%
*Based on a 2000 Calorie diet
Heat, covered with a paper towel, on full power for 3 to 4 minutes or until bacon is crisp.
Remove cooked bacon with a slotted spoon.
Crumble bacon and set aside.
Reserve drippings in casserole.
Drain liquid from clams and add liquid to bacon drippings.
Set clams aside.
Add potatoes, onion and carrots to casserole.
Heat, covered, on roast for 12 minutes or until vegetables are tender; stir occasionally.
In a small bowl, gradually stir milk into flour.
Blend flour and milk into vegetable mixture.
Heat, uncovered, on roast for 6 minutes or until thickened and smooth.
Stir in cream, salt, pepper, thyme and reserved clams.
Heat, uncovered, on roast for 6 minutes or until heated to 150Â°F.