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Ingredientes
- 1 lrg Dozen hard-shell clams
- 3 slc Bacon -or possibly
- 1 cube salt pork, 2-inches
- 2 Tbsp. Butter
- 1 med Onion, diced
- 1 x Shallot, diced
- 1/2 tsp Dry thyme
- 3 lrg Potatoes, peeled, diced Freshly grnd black pepper to taste
- 2 c. Lowfat milk Paprika to taste
Direcciones
- Scrub clams. Using a clam knife, open clams over a large bowl, making sure to reserve all juice. Place clam meat in a chopping bowl and chop coarsely.
- Reserve. Strain clam juice through a fine strainer.
- Cut bacon or possibly salt pork into small pcs and slowly saute/fry it in a large soup pot till very crisp. Remove with a slotted spoon, drain on paper towels and reserve.
- Heat 1 Tbsp. butter with bacon fat over moderate heat. Saute/fry onions and shallots till translucent/soft (about 2 min). Add in minced clams and thyme and saute/fry another 3 min.
- Pour in strained clam juice and add in potatoes and fried bacon. Cover and simmer till potatoes are cooked but still hard, about 12 min. Add in a generous grinding of black pepper.
- Heat lowfat milk, but make sure is doesn't boil. Stir into soup.
- Cut remaining Tbsp. of butter into small slivers. Serve chowder in mugs or possibly bowls topped with a sliver of butter and a sprinkle of paprika.
- Serves 2-4.
- "THE GREAT NEW ENGLAND FOOD
- GUIDE"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 479g | |
| Recipe makes 2 servings | |
| Calories 442 | |
| Calories from Fat 105 | 24% |
| Total Fat 11.96g | 15% |
| Saturated Fat 7.45g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 109mg | 5% |
| Potassium 1825mg | 52% |
| Total Carbs 77.31g | 21% |
| Dietary Fiber 10.1g | 34% |
| Sugars 5.35g | 4% |
| Protein 9.07g | 15% |
