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Ingredients
2 ounces diced slab bacon
¾ cup chopped onion
2 cups diced, peeled potatoes
4 cups milk
2 cups shucked chowder or cherrystone clams, coarsely chopped, liquid reserved
½ teaspoon dried thyme
Salt and freshly ground black pepper
½ cup heavy cream or ½ cup finely chopped canned tomatoes
Nutritional analysis per serving (4 to 6 servings)
23 grams carbs; 45 milligrams cholesterol; 254 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 4 grams saturated fat; 10 grams fat; 2 grams fiber; 788 milligrams sodium; 19 grams protein; 10 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the bacon in a heavy saucepan and saute until golden. Stir in the onion and continue cooking until the onion is tender. Add the potatoes and half the milk. Bring to a simmer and cook until the potatoes are tender, about 30 minutes.
- Step 2
Roughly mash the potatoes with a fork, leaving some pieces. Add the remaining milk, the clams and clam liquid and simmer about 15 minutes. Stir in the thyme and season to taste with salt and pepper.
- Step 3
Stir in the cream for a New England-style chowder, or, for a Long Island tomato chowder, add the tomatoes instead. Bring to a simmer and serve.
Private Notes