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Oregon Coast Clam Chowder

Serves: 5
Total Calories: 256
Yield: 7 1/2 cups

Ingredients

4 slices bacon, diced
1 tablespoon pan drippings
1 1/2 cups chopped onions
1/4 cup flour
1/4 cup grated carrot
1/4 cup chopped celery
3 cups peeled, diced potatoes
1 teaspoon salt
1/8 teaspoon pepper
2 (8-ounce) cans chopped clams, drained (reserve liquid)
1 cup evaporated milk

Directions:

In large saucepan, cook diced bacon until lightly browned; drain, reserving 1 tablespoon. In reserved drippings, sauté onions until translucent. Stir in flour; add bacon, carrot, celery, potatoes, and seasonings. To reserved clam liquid, add enough water to make 3 cups. Stir into vegetable mixture, bring to boil. Reduce heat and boil gently, uncovered, 20 minutes, stirring occasionally. Add clams; cook 5 minutes longer. Stir in milk; reheat.

Nutritional Facts:

Serves: 5
Total Calories: 256
Calories from Fat: 56

This Oregon Coast Clam Chowder recipe is from the Best of the Best from the Pacific Rim Cookbook Cookbook. Download this Cookbook today.


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