Nutritional Info

Nutrition Facts

Serving Size 1 (53g)

Calories 177
Calories from Fat 163 (92%)
Amount Per Serving %DIV
Total Fat 18.1g 28%
Saturated Fat 12g 60%
Monounsaturated Fat 5.1g
Polyunsaturated Fat 1g
Trans Fat 0.0g
Cholesterol 54.6mg 18%
Sodium 197.6mg 9%
Potassium 31.5mg 1%
Total Carbohydrate 0.5g 0%
Dietary Fiber 0.1g 0%
Sugars 0.2g
Protein 1g 2%

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Recipe Description
This chowder was a specialty of Browny's Seafood Broiler in Richmond Beach, just north of Seattle. The restaurant is no longer in business-but you can still enjoy the soup any time.
Prep time
15 min
Cook time
25 min
Ready In
40 min

Ingredients

Serves Tool

Serves To:USMetric
8 Ounce(oz)  clam juice
1   salt
4 Cup(c)  half-and-half
3/4 Teaspoon(t)  dry thyme
1 1/2 Teaspoon(t)  worcestershire
1/4 Teaspoon(t)  pepper
1/2 Teaspoon(t)  liquid hot pepper seasoning
1   dry bay leaf
8 Can(cn)  chopped clams
1 1/2 Pound(lb)  red thin-skinned potatoes, scrubbed and diced
1 Clove(clv)  garlic, minced or pressed
1/2 Cup(c)  green bell pepper, seeded and chopped
1   small onion, chopped
2   stalks celery, thinly sliced
2   medium-size carrots, thinly sliced
6 Slice(sli)  bacon, chopped

Preparation

Cook bacon In an 8- to 10-quart pan over medium heat until crisp, stirring often. Lift out with a slotted spoon, drain, and set aside. Discard all but 2 tablespoons of the drippings from pan. Add carrots, celery, onion, bell pepper, and garlic to pan; cook, stirring often, until vegetables are lightly browned (about 10 minutes).

Add potatoes and clam juice to pan. Bring to a boil over high heat; then reduce heat, cover, and simmer until potatoes are tender when pierced (about 15 minutes). Stir in clams and their liquid, bay leaf, hot pepper seasoning, pepper, Worcestershire, thyme, half-and-half, and bacon. Season to taste with salt. Heat until steaming, then ladle into bowls.

Additional notes

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