Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 quart clams , canned or fresh
- 1 quart rich milk , scalded
- ¼ pound salt pork
- Salt to taste
- Pepper to taste
- 1 quart diced potatoes
- Butter , if desired
- 1 onion , diced or chopped
Directions
Remove black parts from clams, saving the liquor.
Cut pork into small pieces and fry until crisp and golden brown, then remove small pieces of pork from the fat. Discard fat.
Add potatoes and onion, with just enough hot water to be seen through the potatoes.
Cook over low heat-just simmer -until done.
When potatoes are done, add clams and pork and cook for 2 minutes after coming to a boil . Longer cooking will make the clams tough.
Remove chowder from heat and let stand for few minutes, then add hot milk, the clam liquor and seasoning to taste. If seasonings are added before hot milk, the chowder may curdle.
Serve hot. May add butter to each bowl for extra taste.