Serves: 4
1. Cook bacon and onion in 2-quart saucepan over medium heat, stirring occasionally, until bacon is crisp and onion is tender drain off fat.
2. Drain clams, reserving liquor. Add enough water, if necessary, to clam liquor to measure 1 cup.
3. Stir clams, clam liquor, potato, salt and pepper into bacon and onion. Heat to boiling reduce heat. Cover and simmer about 15 minutes or until potato is tender.
4. Stir in milk. Heat, stirring occasionally, just until hot (do not boil or soup may curdle).
*1 pint shucked fresh clams with their liquor can be substituted for the canned clams. Chop clams and stir in with the potato in step 3.
NUTRITION FACTS: 1 Serving (about 1 cup): Calories 190 (Calories from Fat 55) Fat 6g (Saturated 2g) Cholesterol 40mg Sodium 480mg Carbohydrate 18g (Dietary Fiber 1g) Protein 17g % DAILY VALUE: Vitamin A 12% Vitamin C 12% Calcium 20% Iron 68% DIET EXCHANGES: 1 Lean Meat 2 Vegetable 1/2 Skim Milk 1/2 Fat
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This New England Clam Chowder recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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