New England Clam Chowder

Preparation:  5 min. Cooking: 15 min. Total: 20 min.
Recipe photo
  • 3 slice bacon , coarsely chopped
  • 1 onions , chopped
  • 1 tsp thyme
  • 1 Lb frozen hash brown potatoes
  • 1 1/2 Pint water
  • 3/4 Lb canned clams , minced, undrained
  • 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 normal Tbsp drippings from pan. Add onion and thyme and saut'e 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
240 Cal
Fat
14 g
Carbs
24 g
Protein
5.9 g
Fiber
2 g
Sugar
1.1 g
Cholesterol
50 mg
Sodium
370 mg


Nutrients

Fiber     2 g
Fat     14 g
Sugar     1.1 g
Carbs     24 g
Protein     5.9 g
Calories     240 Cal

Fats

Fat, Poly     1 g
Fat, Mono     4.3 g
Fat, Sat     7.9 g
Fat, Trans     0 g
Fat, Percent     54 %

Vitamins

Vitamin, K     5.1 mcg     4.3 %
Vitamin, A     480 IU     16 %
Vitamin, B12     4.4 mcg     180 %
Niacin     2.8 mg     17 %
Riboflavin     0.1 mg     6.8 %
Vitamin, C     12 mg     13 %
Vitamin, D     16 IU     2.6 %
Vitamin, B6     0.2 mg     10 %
Vitamin, E     0.6 mg     4.1 %
Panto, Acid     0.6 mg     11 %
Choline     25 mg     4.6 %
Thiamin     0.2 mg     13 %

Minerals

Calcium     57 mcg     5.7 %
Phosphorus     210 mg     30 %
Magnesium     31 mg     7.3 %
Copper     0.5 mcg     54 %
Fluoride     180 mcg     4500 %
Zinc     0.7 mg     6.2 %
Cholesterol     50 mg     0.2 %
Sodium     370 mg     24 %
Selenium     7.8 mcg     14 %
Manganese     0.3 mg     4.1 %
Potassium     550 mg     12 %
Iron     1.8 mg     22 %