COLONIAL COOKIE RECIPES RECIPES

NEW ENGLAND CLAM CHOWDER RECIPE - BETTYCROCKER.COM

New England Clam Chowder Recipe - BettyCrocker.com image

This favorite chowder from colonial days is a white chowder made with milk or cream.

Provided by Betty Crocker Kitchens

Total Time 35 minutes

Prep Time 10 minutes

Yield 4

Number Of Ingredients 7

Ingredients

1/4 cup cut-up bacon or salt pork
1 medium onion, chopped (1/2 cup)
2 cans (6.5 oz each) minced or whole clams*
1 medium potato, diced (1 cup)
1/2 teaspoon salt
Dash of pepper
2 cups milk

Steps:

In 2-quart saucepan, cook bacon and onion over medium heat, stirring occasionally, until bacon is crisp and onion is tender; drain off fat.
Drain clams, reserving liquid. Add enough water, if necessary, to clam liquid to measure 1 cup.
Stir clams, clam liquid, potato, salt and pepper into bacon and onion. Heat to boiling; reduce heat. Cover and simmer about 15 minutes or until potato is tender.
Stir in milk. Heat, stirring occasionally, just until hot (do not boil or soup may curdle).

Nutrition Facts : Calories 240 , CarbohydrateContent 19 g, CholesterolContent 75 mg, FatContent 1 , FiberContent 1 g, ProteinContent 29 g, SaturatedFatContent 1 1/2 g, ServingSize 1 Serving (about 1 cup), SodiumContent 490 mg, SugarContent 8 g, TransFatContent 0 g

NEW ENGLAND CLAM CHOWDER RECIPE - BETTYCROCKER.COM

New England Clam Chowder Recipe - BettyCrocker.com image

This favorite chowder from colonial days is a white chowder made with milk or cream.

Provided by Betty Crocker Kitchens

Total Time 35 minutes

Prep Time 10 minutes

Yield 4

Number Of Ingredients 7

Ingredients

1/4 cup cut-up bacon or salt pork
1 medium onion, chopped (1/2 cup)
2 cans (6.5 oz each) minced or whole clams*
1 medium potato, diced (1 cup)
1/2 teaspoon salt
Dash of pepper
2 cups milk

Steps:

In 2-quart saucepan, cook bacon and onion over medium heat, stirring occasionally, until bacon is crisp and onion is tender; drain off fat.
Drain clams, reserving liquid. Add enough water, if necessary, to clam liquid to measure 1 cup.
Stir clams, clam liquid, potato, salt and pepper into bacon and onion. Heat to boiling; reduce heat. Cover and simmer about 15 minutes or until potato is tender.
Stir in milk. Heat, stirring occasionally, just until hot (do not boil or soup may curdle).

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