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Saturday, February 25, 2017

Enjoy some clam chowder

Growing up I never quite got the chance to enjoy sea food. Beside the occasional butterfly shrimp my parents really did not like seafood. I do have an aunt that lives out near Maine and because of her every now and again I would get a taste of yumminess in the form of well cooked seafood. Clam Chowder being one of them. If you have only tasted clam chowder out of can then you have no idea how the good stuff taste

13 Slices Thick Cut Bacon
1 Cup Chopped Onion
1 Cup Chopped Celery
2 - 3 Cans Fancy Whole Baby Clams (w/juice)
2 Cups Chicken Broth
2 Cups Heavy Whipping Cream
1 tsp Ground Thyme
1 tsp Salt
1 tsp Pepper

Cook bacon until crispy (reserve bacon grease in the pan)
Chop onion and celery
Place onion and celery in bacon grease and cook until soft (do not discard the grease it will go in the crockpot with the veggies)
After veggies are soft pour all ingredients (including crumbled bacon) into the crockpot
Cook on low for 4-6 hours or on High for 2 hours.

Nutritional value is there as well
Clams have more iron than beef. There are many more minerals in clams as well. Clams offer phosphorus, potassium, zinc, copper, manganese and selenium. 

Soft shell clams are the best to be used. If you are using local clams you will want to check with local authorities concerning their safety

Clams are good for your heart as well. Clams are a source of Omega 3 fats acids that are needed for the body as well

Clams are a lean protein source. With more than 20 grams of protein and less than 2 grams of fat in a 3 oz serving. Clams have more protein than oysters and scallops but around the same amount as chicken. Clams have more vitamins and minerals than chicken 

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