Estimated Nutrition (whole recipe, rough)
What these numbers assume — 10 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 |
| Bacon | 1 slice cooked (8g) | 43 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| 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
- 3 (10.5-14 ounce) cans clams, minced
- 1/2 lb lean bacon (reserve some for garnish) or salt pork, diced
- 1 cup onions, chopped
- 3 cups raw potatoes, diced, peeled
- 1 teaspoon salt
- 1/4 teaspoon white pepper
- 2 cups half-and-half
- 2 cups milk
- 2 tablespoons butter
- paprika
- 1 pinch thyme (optional)
Directions
1. Drain clams and reserve liquid. Measure clam liquid; add enough water to make 4 cups liquid and set aside.
2. In the pressure cooker, brown diced bacon until golden. Remove bacon and set aside.
3. Drain off all but 1/4 of the fat and saute onion for several minutes.
4. Add potatoes, salt, pepper and reserved clam liquid (mixed with water) and bring to a boil.
5. Seal, bring up to 15 lb. pressure, reduce heat to stabilize pressure and cook for 10 minutes.
6. Remove from heat, depressurize and remove lid.
7. Add half and half, milk, butter and clams; heat gently (but do not boil). Serve immediately.
Category:New England Recipes
Category:New England Meat Dishes