New England Clam Chowder - 4 servings
Preparation: 5 min. Cooking: 15 min. Total: 20 min.
-
3 slices bacon, coarsely chopped
-
1 onion, chopped
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1 tsp thyme
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1 lb frozen hash brown potatoes
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3 cups water
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13 oz canned clams, minced, undrained
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1 cup heavy cream
Cook bacon in a saucepan over medium heat 4-5 minutes, stirring frequently. Remove with a slotted spoon and drain on paper towels. Discard all but 2 Tbsp drippings from pan. Add onion and thyme and sauté 2-3 minutes, until onion is softened. Add potatoes and water. Bring to a boil over high heat. Cover pan, reduce heat to medium and cook 5-6 minutes, until potatoes are softened. Stir in clams and cream. Season with salt and pepper to taste. Cook about 1 minute, until just heated through. Serve sprinkled with bacon.
| Calories |
Fat |
Carbs |
Protein |
Fiber |
Sugar |
Cholesterol |
Sodium |
| 240 Cal |
14 g |
24 g |
5.9 g |
2 g |
1.1 g |
50 mg |
380 mg |
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Nutrients
| Calories |
240 Cal |
|
| Fat |
14 g |
|
| Carbs |
24 g |
|
| Protein |
5.9 g |
|
| Fiber |
2 g |
|
| Sugar |
1.1 g |
|
|
Fats
| Fat |
14 g |
|
| Fat, Sat. |
7.9 g |
|
| Fat, Mono. |
4.3 g |
|
| Fat, Poly. |
1 g |
|
| Cholesterol |
50 mg |
|
|
Vitamins
| Choline |
26 mg |
4.7% |
| Niacin |
2.8 mg |
17% |
| Panto. Acid |
0.58 mg |
12% |
| Riboflavin |
0.089 mg |
6.9% |
| Thiamin |
0.16 mg |
13% |
| Vitamin A |
480 IU |
16% |
| Vitamin B6 |
0.17 mg |
11% |
| Vitamin B12 |
4.7 mcg |
200% |
| Vitamin C |
12 mg |
13% |
| Vitamin D |
16 IU |
7.8% |
| Vitamin E |
0.64 mg |
4.3% |
| Vitamin K |
5.1 mcg |
4.3% |
|
Minerals
| Calcium |
58 mg |
5.8% |
| Copper |
0.52 mg |
58% |
| Fluoride |
180 mcg |
4500% |
| Iron |
1.8 mg |
23% |
| Magnesium |
32 mg |
7.5% |
| Manganese |
0.29 mg |
4.1% |
| Phosphorus |
220 mg |
31% |
| Potassium |
560 mg |
12% |
| Selenium |
8.1 mcg |
15% |
| Sodium |
380 mg |
25% |
| Zinc |
0.69 mg |
6.3% |
|
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