Quick Clam Chowder

This creamy white version is the "New England" style of clam chowder. As chowders usually contain potatoes, if you have leftover potatoes or would like to add cooked diced potatoes to this recipe, add later in the recipe, along with the clams.

1/4 Cup / 60 ml Diced Bacon
1/2 Cup / 125 ml Watkins Cream Soup Base
1/3 Cup / 80 ml All- Purpose Flour
3 1/2 Cups / 875 ml Milk
2 teas. / 10 ml Watkins Onion Flakes
2 Cans (6.5 Oz. / 184 g each) Minced Clams with Juice
1 Tbsp. / 15 ml Lemon Juice
1/8 teas. / 0.6 ml Watkins Black Pepper

In large saucepan, cook bacon until crisp; drain fat. Add cream soup base and flour; stir in milk. Heat nearly to boiling, stirring constantly; do not boil. Add remaining ingredients, heat through. (Makes 4 servings)

Nutritional Information:
Per Serving: Calories-350, Protein-24g, Carbohydrates-25g, Sodium-1270mg, Fat-19g, Saturated Fat-6g, Cholesterol-80mg, Dietary Fiber-0g

Back

© Copyright 1999 The Rising Stars Team  

The statements made and opinions expressed on this Web site are those of the Watkins Independent Associate who is the publisher of this document and are not to be construed as statements or opinions of Watkins Incorporated. Sponsoring or selling Watkins products outside U.S.,U.S.Territories and Canada is strictly prohibited.