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Easy and Delicious Clam Chowder!
RECIPE BY: KITTENCAL
This is such an easy recipe for clam chowder, it's one of my favorites! You can use more than two 5-ounce cans for this recipe if desired! Serving size is only estimated I could eat the whole thing myself LOL!
Posted on: Mar 23, 2006
Ingredients
Directions
1
In a heavy-bottomed pot brown the bacon, then add in onions, celery, thyme, bay leaf and garlic (if using); saute for about 4 minutes.2
Add in wine, whipping cream, milk and the juice from the clams (save the clams to add in the end).3
Add in the grated potato; bring to a slow simmer and cook for about 20 minutes until the grated potato softens, releases the starches and thickens the chowder base.4
Add in the reserved clam meat, evapoated milk and chopped parsley; bring to JUST a simmer and remove from heat.5
Season with salt and lots of black pepper.6
Delicious!
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Featured Reviews for This Recipe
From: Andi of Longmeadow Farm
On Dec 31, 2007
This is New Year's Eve, and I had leftover clams from a paella recipe I used last night. I was looking for a quick, delicious, homemade New England Clam Chowder that nourished our souls as well as our palettes. This was absolutely perfect! I actually had everything on hand, and also halved the recipe just for the two of us, to cuddle up and be cozy. The chowder was a perfect thick base, that only got better and better with simmering. I added lots of pepper as suggested, and that was so wonderful! I added a thinly sliced scallion to the top for garnish, and a crushed up saltine cracker. Oh yum, yum! Thanks kitten...will make again and again!
From: *Parsley*
On Sep 15, 2007
Great flavor and texture! I used an extra can of clams. I really liked the texture of the shredded potatoes as opposed to the usual diced potatoes. Thanx for another great clam chowder Kit!
From: Koechin (Chef)
On Jan 19, 2008
This is my second review! 
Hubby gave this 5 stars PLUS. I am also going to try this fantastic base with crawfish and corn. I also have some poached salmon left and will add it to the left-overs, maybe a little corn as well. Koechin/Ingrid
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (451g) Recipe makes 4 servings |
||
| Calories 681 | ||
| Calories from Fat 448 | (65%) | |
| Amount Per Serving | %DV | |
| Total Fat 49.9g | 76% | |
| Saturated Fat 25.2g | 126% | |
| Monounsaturated Fat 17.1g | ||
| Polyunsaturated Fat 3.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 165mg | 55% | |
| Sodium 540mg | 22% | |
| Potassium 1047mg | 29% | |
| Total Carbohydrate 29.3g | 9% | |
| Dietary Fiber 2.0g | 7% | |
| Sugars 5.5g | ||
| Protein 24.8g | 49% | |
| Vitamin A 1882mcg | 37% | |
| Vitamin B6 0.5mg | 23% | |
| Vitamin B12 35.5mcg | 591% | |
| Vitamin C 27mg | 45% | |
| Vitamin E 1mcg | 5% | |
| Calcium 428mg | 42% | |
| Iron 11mg | 63% | |
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