Due in part to the large
clams used, this stew has lots of protein and a fair amount of
calcium and iron. Packed with earthy vegetables and bacon this
is a meal in itself.
Clam
Chowder with Bacon
- 12 whole clams, scrubbed
3 strips of bacon
3 cups water
1 cup milk
2 potatoes, peeled and diced
2 onions, chopped
2 carrots, peeled and chopped
1 green bell pepper, seeded and chopped
1/2 teaspoon salt
1/4 teaspoon ground black pepper
- Place clams in a pot of
water 1/2-inch deep. Cover and steam over medium heat just until
clams open. Remove from heat and let cool. Once cooled, shuck
clams (remove shell); reserve any liquid. Finely chop clams.
Strain liquid; set aside.
- Fry bacon in a large skillet
until almost crisp; drain on paper towel and crumble. Set aside.
- In a large saucepan, combine
water, milk, potatoes, onions, carrots and green bell pepper;
bring to a boil, reduce heat, cover and simmer for 30 minutes.
- Add clams and reserved
liquid, simmer 15 minutes more. Season with salt and pepper.
Serve hot, garnished with bacon.
Makes 6 servings.
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