Clam Chowder
31 people added this to their Recipe Box
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 297 |
| pro | 19 g |
| total fat | 9 g |
| sat. fat | 4 g |
| carb | 36 g |
| fibre | 3 g |
| chol | 40 mg |
| sodium | 780 mg |
| % RDI: | - |
| calcium | 19% |
| iron | 76% |
| vit A | 14% |
| vit C | 38% |
| folate | 22% |
Suggested Recipes
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2 cans (each 5 oz/150 g) baby clams
4 strips bacon, chopped
1 onion, chopped
1 stalk celery, chopped
2 cloves garlic, minced
3 small red-skinned potatoes, cubed (about 12 oz/375 g)
2 tbsp (25 mL) all-purpose flour
1/2 tsp (2 mL) each salt and pepper
1 cup (250 mL) chicken or vegetable stock
2 cups (500 mL) milk
1 cup (250 mL) corn kernels
2 tbsp (25 mL) chopped fresh parsley
Preparation:
Drain clams, reserving juice; set aside.
In large saucepan, cook bacon over medium heat for 5 minutes; drain off fat. Add onion, celery and garlic; cook, stirring occasionally, until softened, about 5 minutes. Add potatoes, flour, salt and pepper; stir until vegetables are coated.
Stir in stock and reserved clam juice; bring to simmer. Cover and cook, stirring, until potatoes are tender, 15 minutes.
Add milk, corn and reserved clams; heat until bubbling and hot, 3 minutes. Serve garnished with parsley.
In large saucepan, cook bacon over medium heat for 5 minutes; drain off fat. Add onion, celery and garlic; cook, stirring occasionally, until softened, about 5 minutes. Add potatoes, flour, salt and pepper; stir until vegetables are coated.
Stir in stock and reserved clam juice; bring to simmer. Cover and cook, stirring, until potatoes are tender, 15 minutes.
Add milk, corn and reserved clams; heat until bubbling and hot, 3 minutes. Serve garnished with parsley.
Source
Canadian Living Magazine: March 2004
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