Traditional New England Clam Chowder Recipe
- 12 fresh cherrystone clams
- 3 cups cold water
- 2 bacon strips, diced
- 1 small onion, chopped
- 2 medium potatoes, peeled and finely chopped
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1/2 cup half-and-half cream
- 1. 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.
- 2. Remove meat from clams; chop meat and set aside. Strain liquid through a cheesecloth-lined colander; set aside.
- 3. 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.
- 4. 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.
- 5. 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). Yield: 1-3/4 quarts.
1 cup: 138 calories, 6g fat (3g saturated fat), 24mg cholesterol, 175mg sodium, 14g carbohydrate (3g sugars, 1g fiber), 6g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1/2 fat.
Reviews for Traditional New England Clam Chowder
"This will also let you add ingredients if desired . For anyone watching calories , this would be great ."