Saturday, March 27, 2010

New England clam chowder…

Living close to the coast brings a lot of opportunities to dine and wine on sea food. I always enjoyed seafood we as a family tolerate a lot of seafood. I was waiting for my little one to complete a year to introduce to shell food. She is already dining on clams. Myself on the other hand enjoy the RAW side of the seafood this includes clams & oysters can’t get enough of it. Since we love this so much I learned how to make New England clam chowder of course; I have twist it and add my own things so here is my version of New England clam chowder… Clams are enjoyed all parts of the world in so many ways raw, cooked, steamed, curry, and soups.
Here is my version of clam chowder


4-6 slices of bacon diced
1 ½ cups chopped onion
1 ½ cups water
4 -5 cups peeled and diced potato (of your choice)
1 ½ table spoon of salt
Freshly ground black pepper
3 cups of half-and- half
3 tablespoons of butter
½ lb minced clams
½ lb fresh bay scallop (this is my version)

Cook the bacon on a large Dutch oven or a stock pot until crisp. Add onion and cook for about 5-6 minutes. Stir in water and potatoes and season with salt and pepper. Bring to boil and cooked uncovered for 15 minutes, or until potatoes are fork tender. Pour half- and- half and add butter add the clam, bay scallop with the ½ liquid into the soup. Cook for about 5 minutes, or until heated through, do not allow it to boil.

Nutrition Value: clams are high in protein and fat free. One pound of clams, after the shells has been removed is about 68g
Following are the nutrients clams have:
8.6 g protein, 31 mg calcium, 213 mg potassium, 9,5 grams iron, 10.8 mcg folate, 33.6 mcg vitamin B-6, 204 IU vitamin A

Serve and enjoy with a toast slice of bread…

Quote of the day “eat at regular intervals”

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