| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
New England |
Fish/shell, Chowders |
24 |
Servings |
INGREDIENTS
| 12 |
tb |
Rendered bacon fat |
| 4 |
md |
Onion, chopped |
| 12 |
tb |
All purpose flour |
| 64 |
oz |
Clam juice |
| 56 |
oz |
Can Chopped clams, undrained |
| 16 |
md |
Potatoes, peeled and cut in 1/2 inch cubes |
| 4 |
md |
Carrot, shredded |
| 10 |
c |
1/2 & 1/2 cream |
| 4 |
ts |
Garlic powder |
| 2 2/3 |
ts |
White pepper |
| 2 2/3 |
ts |
Sugar Salt to taste Parsley for garnish |
INSTRUCTIONS
NOTE-- Preparation :20 Cook :40 Stand :00 Total 1:00
In large kettle, saute onion in bacon fat until soft and transparent, Stir
in flour and cook for one minute to eliminate raw flour taste.
Drain juice from clams into kettle, reserving clams. stir in bottled clam
juice, Add potatoes and carrots, cover and simmer twenty (20) minutes.
Stir in 1/2 & 1/2 cream, reserved clams and all seasonings. Cook another
twenty (20) minutes over medium heat. Taste and adjust seasonings if
needed. Garnish with parsley.
NOTE-- For those of you who wish to eat skinny food, you can substitute
the 1.2 & 1/2 with skim milk but the epicurian taste really suffers.
Nutrition (per serving): 274 calories Saturated fat: 0 g Total fat: 2 g
(06% of calories) Protein: 21 g (31% of calories) Carbohydrates: 43 G (63%
of calories)
Colesterol: 47 mg Sodium: 256 mg Fiber: 1 g Iron: 21 mg Vitamin A: 3820 IU
Vitamin C: 39 mg
Posted by Chef Jim Anderson
Posted to bbq-digest by Jim Anderson <olejim@atlantic.net> on Aug 12, 1999
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