Ingredients
- 2 ounces diced slab bacon
- ¾ cup chopped onion
- 2 cups diced, peeled potatoes
- 4 cups milk
- 2 cups shucked chowder or cherrystone clams, coarsely chopped, liquid reserved
- ½ teaspoon dried thyme
- Salt and freshly ground black pepper
- ½ cup heavy cream or 1/2 cup finely chopped canned tomatoes
- Nutritional Information
Nutritional analysis per serving (4 servings)
475 calories; 25 grams fat; 13 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 32 grams carbohydrates; 2 grams dietary fiber; 14 grams sugars; 28 grams protein; 108 milligrams cholesterol; 897 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 to 6 servings
Preparation
- Place the bacon in a heavy saucepan and saute until golden. Stir in the onion and continue cooking until the onion is tender. Add the potatoes and half the milk. Bring to a simmer and cook until the potatoes are tender, about 30 minutes.
- Roughly mash the potatoes with a fork, leaving some pieces. Add the remaining milk, the clams and clam liquid and simmer about 15 minutes. Stir in the thyme and season to taste with salt and pepper.
- Stir in the cream for a New England-style chowder, or, for a Long Island tomato chowder, add the tomatoes instead. Bring to a simmer and serve.
Dining and Cooking