Charleston Clam Chowder
Recipe: #7019
November 27, 2012
Categories: Soups and Stews, Shellfish, Dairy, Entertaining, Fall/Autumn, Game/Sports Day, New Years, Potluck, Gluten-Free, No Eggs, Clams more
"This is a recipe I received from my friend Julie who loved life and I am honored to have known her. She had the same quirky sense of humor that I have and we had some great times together. The soup has a thin broth but you are welcome to thicken it if you so desire. To Reheat: Only reheat as much as you can eat. Don't reheat the whole pot."
Original is 10 servings
Ingredients
Nutritional
- Serving Size: 1 (408.5 g)
- Calories 480.5
- Total Fat - 28.1 g
- Saturated Fat - 14.6 g
- Cholesterol - 100.8 mg
- Sodium - 1037.9 mg
- Total Carbohydrate - 33.6 g
- Dietary Fiber - 4.3 g
- Sugars - 3.9 g
- Protein - 23.8 g
- Calcium - 120 mg
- Iron - 2.7 mg
- Vitamin C - 16.6 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
In a 3-quart dutch oven fry bacon until crisp and crumbles easily. (Remove bacon and set aside)
Step 2
Saute onion in bacon fat until tender.
Step 3
Add water, clam juice, potatoes and cook until potatoes are tender. (Do not drain)
Step 4
Add heavy cream, half-and-half and milk stirring frequently so it doesn't scorch. (Heat to steaming only)
Step 5
Add clams with juice, crab, bacon, butter, salt and pepper and cook for 5 minutes more stirring frequently.
Tips & Variations
No special items needed.
3 Reviews
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