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New England Clam Chowder |
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Serves: 4 Print this RecipeNew Englanders claim to have invented this hearty all-white clam chowder. It evolved from a fisherman's dish, made up of layers of salt pork, fish and dough, all cooked up in a large kettle. Then, milk was added to the mixture to make it more of a stew, clams replaced the fish, and potatoes were swapped for the dough to create this soup. To finish off this famous chowder, sprinkle with paprika, fresh chives, parsley, tarragon or dill. 1/4 cup cut-up bacon or lean salt pork 1 medium onion, chopped (about 1/2 cup) 2 (6 1/2-ounce) cans minced clams, drained and liquid reserved 1 medium potato, diced (about 2 cups) Dash of pepper 2 cups milk _Washington, Lillian ..........Click the Edit tab and select this entry to learn more about this Spirit of Betty Crocker Contest Winner. 1. Cook and stir bacon and onion in 2-quart saucepan over medium heat until bacon is crisp. 2. Add enough water, if necessary, to reserve clam liquid to measure 1 cup. Stir clams, liquid, potatoes and pepper into onion mixture. Heat to boiling; reduce heat. 3. Cover and boil until potatoes are tender, about 15 minutes. Stir in milk. Heat, stirring occasionally, just until hot (do not boil). 1 SERVING: Calories 215 (Calories from Fat 0); Fat 6g (Saturated 0g); Cholesterol 45mg; Sodium 200mg; Carbohydrates 20g (Dietary Fiber 0g); Protein 20g. From "Betty Crocker's Best-Loved Recipes." Text Copyright 1998 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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