Tyrone Bill
09-28-2009, 07:46 AM
New England Clam Chowder
4 slices bacon, sliced
1/2c onion, sliced thinly
1c cauliflower, chopped coarsely
7ozs minced clams
1 8oz bottle clam juice
1/2c heavy whipping cream
2 chicken bouillon cubes
1/2t black pepper
1/2t dried dill weed
In a 1 quart saucepan, fry the bacon over medium heat until it is crisp. Remove bacon from the fat and set aside, reserving as much fat as possible. To the bacon fat add the onion, cauliflowern clam juice, the juice from canned clams and the seasonings. Cover and cook at a slow boil until the cauliflower is soft(10 to 15 minutes). Add the canned clams and remove from the heat. Let it set for 5 minutes, then add the cream and bacon.
Makes 4 1 cup servings.
Per serving: 310 calories, 5gm protein, 2.3 carbs
4 slices bacon, sliced
1/2c onion, sliced thinly
1c cauliflower, chopped coarsely
7ozs minced clams
1 8oz bottle clam juice
1/2c heavy whipping cream
2 chicken bouillon cubes
1/2t black pepper
1/2t dried dill weed
In a 1 quart saucepan, fry the bacon over medium heat until it is crisp. Remove bacon from the fat and set aside, reserving as much fat as possible. To the bacon fat add the onion, cauliflowern clam juice, the juice from canned clams and the seasonings. Cover and cook at a slow boil until the cauliflower is soft(10 to 15 minutes). Add the canned clams and remove from the heat. Let it set for 5 minutes, then add the cream and bacon.
Makes 4 1 cup servings.
Per serving: 310 calories, 5gm protein, 2.3 carbs