SPENGER'S CLAM CHOWDER

Spenger's Clam Chowder image

Provided by Rinshinomori

Categories Chowders

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

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4 lbs clams, in shells scrubbed and drained
4 slices bacon, cut in 1-inch pieces
1 large yellow onion, fined diced
4 tomatoes, peeled and chopped
1/4 celery, chopped
1 green pepper, chopped
1/4 teaspoon thyme
1/4 teaspoon Accent seasoning (optional)
1 tablespoon parsley, chopped
1 white potato, cut in 1/2 inch cubes
salt and pepper
3 tablespoons butter
4 tablespoons flour

Steps:

Place clams in a pot and add boiling water just to cover. Cook, covered until clams open.
Remove clams and reserve liquid. Remove meat from shells and finely chop.
Gently saute bacon; add onion, tomatoes, celery, and pepper. Cook 5 minutes and add to clam stock and bring to a boil.
Add thyme, accent, parsley, diced potatoes, and chopped clams. Season with salt and pepper to taste and let simmer.
Melt butter, blend in flour and stir into simmering stock.
Serve when stock coats a spoon and potatoes are tender.

Nutrition Facts : Calories 618.7, Fat 23.7, SaturatedFat 9.4, Cholesterol 192.7, Sodium 596.9, Carbohydrate 34.8, Fiber 3.5, Sugar 5.9, Protein 63.9