Clam Chowder

Serves: 6
Fibre o.4g, protein 36.8g, fat 41.2g

Calories/serving: 561
WW points per serving: 11
  • 36 clams
  • 4 rashers bacon, diced
  • 1 small onion, chopped
  • 2 tablespoons chopped parsley
  • 5ooml/16floz clam stock and
  • fish stock
  • 1 bay leaf
  • 1 teaspoon salt freshly ground black pepper to taste
  • 5ooml/16floz double cream

1. Wash the clams thoroughly. Place in a deep saucepan, cover with 10 to 15cm/4 to 6in of boiling water, cover with a lid and steam until the shells open (no longer than 5 minutes). Strain and reserve the clam stock and use with-the fish stock.
2. Chop the clams coarsely, then follow the directions for Fish Chowder, substituting the clams for the cod fillets.

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