TRADITIONAL NEW ENGLAND CLAM CHOWDER RECIPE: HOW TO MAKE IT
I left a cruise ship with a great souvenir...the recipe for this splendid chowder! It's a traditional soup that stands the test of time. —Agnes Ward, Stratford, Ontario
Provided by Taste of Home
Total Time 55 minutes
Prep Time 40 minutes
Cook Time 15 minutes
Yield 7 servings.
Number Of Ingredients 10
Steps:
- Tap clams; discard any that do not close. Place clams and water in a large saucepan. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until clams open. , Remove meat from clams; chop meat and set aside. Strain liquid through a cheesecloth-lined colander; set aside., In a large saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Saute onion in drippings until tender., Return bacon to the pan; add clam meat and reserved liquid. Stir in the potatoes, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender., Combine flour and milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Gradually stir in cream; heat through (do not boil).
Nutrition Facts : Calories 138 calories, FatContent 6g fat (3g saturated fat), CholesterolContent 24mg cholesterol, SodiumContent 175mg sodium, CarbohydrateContent 14g carbohydrate (3g sugars, FiberContent 1g fiber), ProteinContent 6g protein. Diabetic Exchanges 1 starch
NEW ENGLAND CLAM CHOWDER RECIPE - BETTYCROCKER.COM
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
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
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