Clam Chowder
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 35 minutes 30 minutes N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
3-1/4 lb fresh clams in shell 1 cup water 1 tablespoon oil
4 oz bacon, chopped 1 onion, chopped 1 lb potato, peeled and cubed
1-1/4 cups fish stock 2 cups milk 1/2 cup cream
salt and pepper, to taste



1 Place clams in large pan with water. Simmer, covered, over low heat 5 minutes, or until shells open (discard unopened ones). Strain liquid, reserve. Remove clam meat from shells, discard shells. Chop meat finely.
2 Heat oil in pan, add bacon and onion. Cook, stirring, until bacon is crisp and onion soft. Add potato and stir.
3 Measure reserved clam liquid, add water to make 1-1/4 cups. Add this liquid, stock and milk to pan. Bring to boil, simmer, covered, over low heat for 20 minutes, or until potato is tender.
4 Add cream, clam meat, and salt and pepper. Heat through gently before serving.
5 NOTE: Fresh clams, available at fish markets, give the best flavor but canned clams (drained) may be used. Make up liquid with fish stock.

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