Maine Clam Chowder

20m
Prep Time
35-40m
Cook Time
55m
Ready In

Recipe: #4162

January 18, 2012



"Maine Clam Chowder is made from soft shell clams that are native to Maine. They are very sweet, if you could call a clam that. When you add milk, cream, onions, and potatoes, you have a wonderful "chowdah". I make this a day ahead to combine the wonderful flavors."

Original is 4 servings

Nutritional

  • Serving Size: 1 (709.2 g)
  • Calories 719.5
  • Total Fat - 29.1 g
  • Saturated Fat - 10.3 g
  • Cholesterol - 75.5 mg
  • Sodium - 1658.8 mg
  • Total Carbohydrate - 88.4 g
  • Dietary Fiber - 7.5 g
  • Sugars - 43.9 g
  • Protein - 28.9 g
  • Calcium - 141.3 mg
  • Iron - 3.6 mg
  • Vitamin C - 17 mg
  • Thiamin - 0.7 mg

Step by Step Method

Step 1

Fry the diced pork--"porkies" in a pan till done; drain and set aside OR fry the bacon till done and set aside (my mom always called the diced pork "porkies").

Step 2

Heat the clam juice in a large saucepan on medium heat.

Step 3

In a separate pan put the butter and onions and saute till translucent; add the flour and whisk continuously for 5 minutes; add this to the clam juice slowly whisking all the while so there will be no lumps.

Step 4

Add the clams and stir; add potato chunks, milk, cream, salt, and pepper; mix well and decrease heat and simmer for about 20 minutes stirring frequently to avoid burning (do not boil the milk).

Step 5

When you serve, put the "porkies" or bacon on the take to put in the individual bowls. Make this a day ahead.

Step 6

NOTE: If fresh clams are not available, substitute a 6-ounce can of clams including the juice.

Tips


No special items needed.

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