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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Clean the clams and place them in a large pot along with the garlic and water. | 2. Steam the clams just until opened, about 6 to 10 minutes, depending upon their size. | 3. Drain and shell the clams, reserving the broth. | 4. Mince the clam flesh, and set aside. | 5. Filter the clam broth either through coffee filters or cheesecloth and set aside. | 6. In a large, heavy pot slowly cook the bacon. | 7. Remove from the grease and set them aside. | 8. Slowly cook the onions in the grease for about 6 minutes, stirring frequently, or until cooked through but not browned. | 9. Stir in the flour and cook, stirring, for 3 minutes. | 10. Add the reserved clam broth and the fish stock, and whisk to remove any flour lumps. | 11. Bring the liquid to a boil, add the potatoes, lower the heat, and simmer until the potatoes are cooked through, about 15 minutes. | 12. Stir in the reserved clams and light cream. | 13. Heat the chowder until it is the temperature you like. | 14. Serve in large soup bowls with oyster crackers on the side. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
littleneck clam	4	quarts	cooked chopped	-	-	-	-
garlic	1	clove	chopped	4.47	0.9918	0.1908	0.015
water	1	cup		0.0	0.0	0.0	0.0
bacon	1/2		chopped	58.38	0.1792	1.7668	5.5566
onion	2	cups	chopped	128.0	29.888	3.52	0.32
flour	3	tablespoons		108.4275	23.7385	1.7627	0.4207
fish stock	3	cups		111.84	0.0	15.7974	5.6619
potato	1 1/2		peeled diced	-	-	-	-
cream	2	cups		1584.0	31.92	17.424	166.46400000000003
oyster cracker				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.