Soup
New England clam chowder
PrepPr15 minServesSrv4-6Ca:PCa:P1:0.8
Ingredients
- 2 cups fresh, frozen, or canned clams with juice (avoid additives)
- 1 large potato
- 3 cups milk
- Pinch pickling sea salt
- 1 cup half and half
- 2 Tbsp butter
- Optional: Coconut oil (92F), small amount
- Optional: Onion, small amount
Directions
- Peel and chop 1 large potato and optional small amount of onion into small pieces.
- Cook potato and onion in 2 cups milk in a large saucepan or small pot until tender.
- Add remaining 1 cup milk and 1 cup half and half; heat slowly.
- Stir in 2 Tbsp butter until melted.
- Optionally, add a small amount of coconut oil and stir.
- Add 2 cups clams with juice.
- Cook slowly until flavors blend, about 30-40 minutes or until potatoes are soft.
- Season with a pinch of pickling sea salt and serve.
Contribution
By Dodie AndersonNutrition Facts
Per serving (1 of 5). Does not change when you scale ingredients.
- Calories 262.14000000000004
- Total Fat 76.4g
- Saturated Fat 45.9g
- Trans Fat 2.9g
- Polyunsaturated Fat 2.1g
- Monounsaturated Fat 13.1g
- Cholesterol 236.4 mg
- Sodium 2318.4 mg
- Carbohydrate 122.6g
- Fiber 5g
- Sugar 36.4g
- Protein 37.6g
- Calcium 1222.2 mg
- Phosphorus 1021.3 mg
- Ca:P ratio 1:0.8
- Vitamin A 502.8 mcg
- Vitamin C 25.8 mg
- B1 (Thiamin) 0.6 mg
- B2 (Riboflavin) 1.5 mg
- B3 (Niacin) 2.1 mg
- B5 (Pantothenic) 4.3 mg
- B6 0.9 mg
- Folate 45.1 mcg
- B12 4.6 mcg
- Vitamin K 3.2 mcg
- Copper 0.2 mg
- Zinc 4.4 mg
- Selenium 23.6 mcg
