Clam Chowder

Clam Chowder 150 Author: Canadian Living Credits: Clam Chowder 150

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: March 2004

Ingredients

  • 2 cans baby clams
  • 4 strips bacon
  • 1 onion
  • 1 celery stalk
  • 2 minced cloves of garlic
  • 3 small red-skinned potatoes cubed (about 12 oz/375 g)
  • 2 tablespoons all purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup chicken stock
  • 1 cup vegetable stock
  • 2 cups milk
  • 1 cup corn kernels
  • 2 tablespoons chopped fresh parsley

Method

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.

Nutritional facts Per serving: about

  • Sodium 780 mg
  • Protein 19 g
  • Calories 297.0
  • Total fat 9 g
  • Cholesterol 40 mg
  • Saturated fat 4 g
  • Total carbohydrate 36 g

%RDI

  • Iron 76.0
  • Fibre 0.0
  • Folate 22.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 19.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 14.0
  • Vitamin C 38.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Clam Chowder

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