Clam Chowder
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Clam Chowder
Photography by Matthew Kimura
This recipe makes 4 servings
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 |
Ingredients
- 2 cans (5 oz/150 g) baby clams
- 4 strips chopped bacon
- 1 chopped onion
- 1 chopped celery stalk
- 2 minced cloves of garlic
- 3 small red-skinned potatoes, cubed (about 12 oz/375 g)
- 2 tbsp all purpose flour
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 cup chicken stock or vegetable stock
- 2 cups milk
- 1 cup corn kernels
- 2 tbsp 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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