Photo: Monika Grabkowska
Estimated Nutrition (whole recipe, rough)
288
Calories
30g
Protein
1g
Fat
43g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Shrimp | 100g cooked | 99 |
| Tomato | 1 medium (123g) | 22 |
| Celery | 1 stalk (40g) | 6 |
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
- 15 ounces (425 g ) canned potatoes , or 2 small boiled potatoes
- 28 ounces (794 g) canned tomatoes in juice, or 2 large tomatoes and tomato juice
- 6.5 ounces (184 g) canned chopped clams , minimum
- 2 stalks of celery
Directions
1
Core the tomatoes. Remove the pale parts and the seeds; the "meat" of the tomato will be what will be used. For canned tomatoes, a strainer will be helpful.
2
Chop all non-clam ingredients to match the clams in size.
3
If desired add spices. Suggestions offered include dill seed , basil , thyme , celery seed , tarragon , marjoram , and/or fresh cilantro . Alternatively, oregano can be used in lieu of the marjoram.
4
Cook the chowder, without boiling, until the celery begins to soften.
Recipe sourced from
wikibooks