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Recipe: Bonac Clam Chowder
Similar Categories: Bonac, Clam, Chowder
Serving Size : 12
1/4 pound salt pork -- finely diced
2 medium yellow onions -- peeled and thinly sliced
3 russet potatoes -- peeled and thinly sliced
4 carrots -- peeled and thinly sliced
4 tomatoes -- halved, seeded, and thinly sliced
2 stalks celery -- trimmed and thinly sliced
4 cups shucked cherrystone clams -- chopped
2 tablespoons fresh thyme leaves
1/4 cup chopped fresh parsley
2 1/2 quarts clam juice
1/4 pound butter -- melted (optional)
1/2 cup half and half -- optional
Saute salt pork in a large heavy pot over medium-low heat until crisp, ab
out
10 minutes. Add onions and cook until golden, about 15 minutes.
Layer half of the potatoes on top of the onions and salt pork and continue
layering, using half the carrots, then half the tomatoes, half the celery,
and half the clams. Top with half the parsley and thyme. Make a second set
of layers with remaining ingredients. Add clam juice, reduce heat to low,
cover pot, and slowly simmer until potatoes are fork-tender, about 1 1/2
hours. Serve as is, or add butter and half-and-half, if you like.
Per Serving (excluding unknown items): 198 Calories; 17g Fat (73.9% calorie
s
from fat); 3g Protein; 10g Carbohydrate; 2g Dietary Fiber; 39mg Cholesterol
;
667mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0
Non-Fat Milk; 3 1/2 Fat.
1/4 pound salt pork -- finely diced
2 medium yellow onions -- peeled and thinly sliced
3 russet potatoes -- peeled and thinly sliced
4 carrots -- peeled and thinly sliced
4 tomatoes -- halved, seeded, and thinly sliced
2 stalks celery -- trimmed and thinly sliced
4 cups shucked cherrystone clams -- chopped
2 tablespoons fresh thyme leaves
1/4 cup chopped fresh parsley
2 1/2 quarts clam juice
1/4 pound butter -- melted (optional)
1/2 cup half and half -- optional
Saute salt pork in a large heavy pot over medium-low heat until crisp, ab
out
10 minutes. Add onions and cook until golden, about 15 minutes.
Layer half of the potatoes on top of the onions and salt pork and continue
layering, using half the carrots, then half the tomatoes, half the celery,
and half the clams. Top with half the parsley and thyme. Make a second set
of layers with remaining ingredients. Add clam juice, reduce heat to low,
cover pot, and slowly simmer until potatoes are fork-tender, about 1 1/2
hours. Serve as is, or add butter and half-and-half, if you like.
Per Serving (excluding unknown items): 198 Calories; 17g Fat (73.9% calorie
s
from fat); 3g Protein; 10g Carbohydrate; 2g Dietary Fiber; 39mg Cholesterol
;
667mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0
Non-Fat Milk; 3 1/2 Fat.
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