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New England Clam Chowder

Recipe Image

Recipe courtesy of the National Fisheries Institute

Preparation facts

Yield: 6 servings


3 lbs littleneck, cherrystone, butter, or other small hard-shelled clams or 14 ounces minced clams

2 oz salt pork or 3 slices bacon

1 large onion, minced

clam broth

3 medium boiling potatoes, peeled and diced

salt and freshly ground pepper to taste

2 cups milk

1/2 cup half * half or light cream


Soak clams in salt water for 30 minutes. Scrub clams well under cold running water with a stiff-bristled brush. Place clams in a kettle with cold water to almost cover, bring to a boil, and simmer gently for about 10 minutes or until the shells open. Discard any clams that do not open. Strain broth through cheesecloth and reserve. With a small knife, remove clams from shells and clean and chop them. In a deep saucepan or pot, fry salt pork until fat is rendered, do not brown. Add onion and cook until golden. Add reserved broth and potatoes, season with salt and pepper, and cook until tender, about 10-15 minutes. Add clams, milk, and cream and heat through. Ladle into soup bowls.

Makes 6-8 servings.

International Fish Cookery

Nutrition facts

Serving Size 1 serving
Calories 189
Calories from Fat 54 (29%)
% Daily Value*
9%Total Fat 6g
15%Saturated Fat 3.1g
Polyunsaturated Fat 0.3g
Monounsaturated Fat 2.1g
12%Cholesterol 36mg
11%Sodium 266mg
21%Potassium 737mg
7%Total Carbohydrate 22g
5%Dietary Fiber 1.4g
Sugars 5g
Sugar Alcohols 0g
24%Protein 12g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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