Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pan-fry bacon in a medium heavy skillet over moderate heat until crisp. Drain and crumble bacon; set aside. | 2. Add onion and celery to pan and sauté over moderate heat until tender but not brown. In a large heavy saucepan, combine onions, celery, drained potatoes, chicken bouillon, clam juice and enough water to cover potatoes. | 3. Cook, partially covered, over moderate heat for about 10 to 15 minutes or until vegetables are crisp tender. | 4. Stir in 2 cups milk; simmer another 5 minutes and add seasonings to taste. | 5. Reduce heat; add clams until they are heated through. | 6. Combine the rest of the milk and flour, blending until smooth; stir mixture into chowder. | 7. Heat chowder over low to moderate heat, stirring constantly, until chowder is bubbly hot and slightly thickened. | 8. Add cooked bacon. | 9. Adjust seasoning to taste. | 10. If possible refrigerate chowder, covered, for 24 hours to develop flavors. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bacon	4	slices		467.04	1.4336	14.1344	44.4528
onion	2		chopped	128.0	29.888	3.52	0.32
yukon gold potato	2		diced	-	-	-	-
celery rib	2		chopped	-	-	-	-
clam	2	cans		585.3673	24.2996	99.8528	6.5343
chicken bouillon powder	1	teaspoon		-	-	-	-
water				-	-	-	-
milk	2 1/2	cups	divided	1380.0	33.24	13.74	143.04
salt	1/2	teaspoon		-	-	-	-
bay seasoning	1/2	teaspoon	old	-	-	-	-
black pepper			ground	-	-	-	-
flour	2	tablespoons		72.285	15.8257	1.1751	0.2804

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