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Rhode Island Style Clam Chowder
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2 tablespoons olive oil
2 slices Canadian bacon (about 2 ounces), chopped
1 large onion, chopped (about 2 cups)
1 cup chopped celery (about 3 stalks)
4 cups red bliss potatoes (about 1 1/4 pounds), cut into 1/2-inch dice
2 cups chopped clams*
2 cups clam juice*
1 teaspoon fresh thyme or 1/2 teaspoon dried
Water, to cover
Salt
Freshly ground black pepper
Heat the oil in a large soup pot over a medium-high heat. Add the Canadian bacon, onions and celery. Cook, stirring occasionally, until the vegetables begin to soften, about 6 minutes. Add the potatoes, clams, clam juice, thyme and water, to cover. Bring to a boil, and simmer until potatoes are soft, about 30 minutes. Season with salt and pepper.
* Can use clams and clam juice from 2 (1-pound) containers of frozen chopped clams in natural juice, thawed.
Recipe Analysis Note: Ingredients without discrete measurements such as "Salt, to taste" or "Ice cream, optional" are omitted from analysis. This is because amounts can be highly variable and difficult to determine.
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Nutritional Analysis
Per Serving |
Calories
220 |
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Total fat
7.5g |
Saturated fat
1.5g |
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Monounsaturated fat
4g |
Polyunsaturated fat
0.5g |
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Cholesterol
60.5mg |
Sodium
675mg |
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Carbohydrates
15g |
Protein
24g |
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Fiber
2.5g |
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Try our Fat & Calorie Calculator
for additional information. |
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