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Ingredients
- 4 c. Water or possibly fish stock
- 2 can Clams
- 3 ounce Bacon, diced
- 1/2 lb Potatoes, diced
- 1/2 lb Onions, minced
- 3 Tbsp. Flour
- 3 Tbsp. Butter
- 2 c. Lowfat milk
- 1 c. Fresh cream">cream or possibly heavy cream">cream
- 1 x Shallot, minced
- 2 x Ribs celery, diced
- Â Â Salt and freshly grnd pepper, to taste
- 1 pch Cayenne pepper
Directions
- 1. Cook potatoes in fish stock or possibly salted water.
- 2. Drain clams and add in juice to stock, reserving clams
- 3.Remove the potatoes and save liquid.
- 4. Meanwhile, cook bacon in another pan to render its fat.( don't let it brown)
- 5. Throw away most of the bacon fat, leaving 1 Tablespoons
- 6. Add in butter to the pan and cook the onions till soft.
- 7. Stir in shallots and cook 1 minute.
- 8.Stir in flour to make a blond roux.
- 9. Let cold a little.
- 10. Add in the stock, stirring constantly to avoid lumps.
- 11. Stir in lowfat milk, salt and pepper and bring to a boil.
- 12. Simmer 15 min, stirring occasionally.
- 13. Add in the clams and the potatoes, simmer 15 min. Stir occasionally.
- 14. Stir in cream and cayenne, bring to a boil.
- Serve at once.
- I like to serve my chowder inside individual sourdough breads.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 3002g | |
| Calories 1642 | |
| Calories from Fat 1089 | 66% |
| Total Fat 122.95g | 154% |
| Saturated Fat 65.56g | 262% |
| Trans Fat 0.0g | |
| Cholesterol 364mg | 121% |
| Sodium 3156mg | 132% |
| Potassium 3509mg | 100% |
| Total Carbs 98.17g | 26% |
| Dietary Fiber 9.1g | 30% |
| Sugars 36.93g | 25% |
| Protein 41.18g | 66% |
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