Receta Clam Chowder For Canning

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Raciónes: 10

Ingredientes

Cost per serving $5.00 view details
  • 1/2 lb Salted port, diced
  • 1 c. Onions, minced
  • 3 quart To 4 quarts. clams w/juice, Cleaned, and minced
  • 2 quart Potatoes, pared, diced, (about 8 medium size)
  • 2 quart Boiling water Salt and pepper to taste

Direcciones

  1. Cook salt port till light borwn. Drain off excess fat. Add in onions and cook till tender but not brown in a large kettle, combine clams and juice, pork, onions, potatoes, and water. Boil 10 min. Season to taste. Pour warm into warm pint Ball jars, leaving 1-inch head space. Adjust caps.
  2. Process pints 1 hour and 40 min at 10 pounds pressure.
  3. Yield: About 10 pints
  4. NOTE: For Manhattan Chowder....add in 1/2 bay leaf, 1/2 tsp thyme, 1/2 c. minced celery, and 2 c. cooked tomatoes to Clam Chowder before canning.
  5. For New England Chowder.....add in 2 Tbs butter and 2 c. lowfat milk to each pint Clam Chowder before heating for serving.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 319g
Recipe makes 10 servings
Calories 248  
Calories from Fat 16 6%
Total Fat 1.96g 2%
Saturated Fat 0.4g 2%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 215mg 9%
Potassium 590mg 17%
Total Carbs 45.57g 12%
Dietary Fiber 6.1g 20%
Sugars 15.1g 10%
Protein 6.69g 11%
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