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Add a photoServings: 10
Ingredients
- 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
Directions
- 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.
- Process pints 1 hour and 40 min at 10 pounds pressure.
- Yield: About 10 pints
- 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.
- 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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