Directions:
- In a heavy-bottomed saucepot, render the salt pork until just crisp. Remove and discard. Sweat the onion in the pork fat until tender. Add the potatoes and cover with milk. Bring to a boil and let simmer until potatoes are soft. Season with salt and pepper.
- In a separate pot, fitted with a steamer basket, bring the reserved clam juice to a boil. Add clams and cover. Steam for three minutes until all clams are open. Remove the clams as they open and transfer to a bowl. Add the steaming juices to the pot with the chowder. Using a stick blender puree to desired consistency. Adjust seasonings.
- Finely chop the drained canned clams. Fold into the chowder. Serve with steamed clams, parsley, sour cream and grape tomatoes, as garnish.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 396.04 Kcal (1658 kJ) | ||
| Calories from fat | 213.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.74g | 37% | |
|---|---|---|---|
| Cholesterol | 70.35mg | 23% | |
| Sodium | 738.22mg | 31% | |
| Potassium | 883.13mg | 19% | |
| Total Carbs | 15.38g | 5% | |
| Sugars | 6.13g | 25% | |
| Dietary Fiber | 0.83g | 3% | |
| Protein | 28.96g | 58% | |
| Vitamin C | 0.8mg | 1% | |
| Iron | 3mg | 17% | |
| Calcium | 223.5mg | 22% | |
| Amount Per 100 g | |||
| Calories | 139.34 Kcal (583 kJ) | ||
| Calories from fat | 75.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.35g | 37% | |
|---|---|---|---|
| Cholesterol | 24.75mg | 23% | |
| Sodium | 259.72mg | 31% | |
| Potassium | 310.7mg | 19% | |
| Total Carbs | 5.41g | 5% | |
| Sugars | 2.15g | 25% | |
| Dietary Fiber | 0.29g | 3% | |
| Protein | 10.19g | 58% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 1mg | 17% | |
| Calcium | 78.6mg | 22% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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