Ole man jim's new england clam chowder

24 Servings

Ingredients

Quantity Ingredient
12 tablespoons Rendered bacon fat
4 mediums Onion, chopped
12 tablespoons All purpose flour
64 ounces Clam juice
56 ounces Can Chopped clams, undrained
16 mediums Potatoes, peeled and cut in 1/2 inch cubes
4 mediums Carrot, shredded
10 cups 1/2 & 1/2 cream
4 teaspoons Garlic powder
2⅔ teaspoon White pepper
2⅔ teaspoon Sugar Salt to taste Parsley for garnish

Directions

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 ½ & ½ 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 1⅕ & ½ 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@...> on Aug 12, 1999

Related recipes