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    You are in: Home / Recipes / Clam Chowder Hyde Park Style Recipe
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    Clam Chowder Hyde Park Style

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    30 mins

    50 mins

    Member #610488's Note:

    This recipe is from the CIA. They know who you are and that you wield a knife with considerable skills :-).

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    Units: US | Metric


    1. 1
      Scrub the clams well under running water. Shuck the clams, reserving the juices. Cut the larger clams in half. Mix the reserved juices with enough bottled clam juice to equal 3 cups.
    2. 2
      Cook the bacon slowly in a soup pot over medium heat until lightly crisp, about 7 minutes.
    3. 3
      Add the onion and cook, stirring occasionally, until the onion is translucent, 4 to 6 minutes. Add the flour and cook over low heat, stirring with a wooden spoon, for 2 to 3 minutes.
    4. 4
      Whisk in the clam juice, bring to a simmer, and cook for 5 minutes, stirring occasionally. The liquid should be the consistency of heavy cream. If it is too thick, add more clam juice to adjust the consistency.
    5. 5
      Add the potatoes and simmer until tender, about 20 minutes.
    6. 6
      Meanwhile, place the clams and cream in a saucepan and simmer together until the clams are cooked, 5 to 8 minutes.
    7. 7
      When the potatoes are tender, add the clams and cream to the soup base. Simmer for 5 minutes.
    8. 8
      Stir in the sherry. Season to taste with salt, pepper, Tabasco and Worcesteshire sauce. Serve in heated bowls with the crackers on the side.

    Ratings & Reviews:


    Nutritional Facts for Clam Chowder Hyde Park Style

    Serving Size: 1 (364 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 478.2
    Calories from Fat 312
    Total Fat 34.6 g
    Saturated Fat 21.0 g
    Cholesterol 145.4 mg
    Sodium 611.5 mg
    Total Carbohydrate 26.5 g
    Dietary Fiber 2.6 g
    Sugars 1.6 g
    Protein 14.4 g

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