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Receta New England Clam Chowder

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Raciónes: 6

Ingredientes

Cost per serving $0.89 view details
  • 6 x strips bacon
  • 2 x celery stalks peeled to
  •     remove strings
  • 1 c. peeled small pearl onions
  • 3 Tbsp. all-purpose flour
  • 2 c. unsalted clam juice
  • 4 sm Yukon gold potatoes - (abt 1 lb) peeled, diced
  • 2 x bay leaves
  • 1/4 tsp freshly-grnd black pepper
  • 5 lrg thyme sprigs
  • 8 lb quahog clams shucked, minced,
  •     liquid reserved
  • 1 1/2 c. fresh yellow-corn kernels
  • 2 1/2 c. lowfat milk
  • 2 Tbsp. unsalted butter
  • 1 tsp salt
  • 1 Tbsp. sherry (optional)

Direcciones

  1. Cut bacon into 1-inch pcs. In a stockpot or possibly large saucepan, cook bacon till crisp. Drain bacon on a paper towel; throw away all but 2 Tbsp. fat. Add in celery and onions; saute/fry, stirring occasionally, till translucent/soft, about 7 min.
  2. Sprinkle flour over onion mix; cook, stirring with a wooden spoon, 2 to 3 min. Add in clam juice, 1/2 c. water, potatoes, bay leaves, and 1/8 tsp. pepper; cover; bring to a boil.
  3. Pick thyme leaves from stems, and add in both leaves and stems to the pot. Reduce heat to medium-low; simmer till potatoes are almost fork tender, about 12 min.
  4. Add in clams and reserved liquid, cover, and cook 4 min over medium heat. Add in corn, cover, and cook 4 to 6 min. Add in lowfat milk and butter; cook till butter melts, about 5 min.
  5. Remove bay leaves and thyme stems; add in 1/8 tsp. pepper and 1 tsp. salt. Drizzle with sherry, garnish with crumbled bacon, and serve immediately.
  6. Serves 6 to 8.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 372g
Recipe makes 6 servings
Calories 367  
Calories from Fat 163 44%
Total Fat 18.22g 23%
Saturated Fat 7.46g 30%
Trans Fat 0.0g  
Cholesterol 35mg 12%
Sodium 982mg 41%
Potassium 831mg 24%
Total Carbs 40.48g 11%
Dietary Fiber 2.5g 8%
Sugars 10.09g 7%
Protein 10.49g 17%
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