For the freezer: additional ingredients needed when heating
- Carbohydrate 69.94363875 g
- Cholesterol 6.3763875 mg
- Fat 3.25931925 g
- Fiber 9.074250202775 g
- Protein 8.8772625 g
- Saturated Fat 0.624013425 g
- Serving Size 1 1 Serving (627g)
- Sodium 473.3626875 mg
- Sugar 60.869388547225 g
- Trans Fat 0.516719625 g
- Calories 336 calories
Step-by-step
- Fry onions in "butter" until translucent.
- Add juice from can of clams.
- When it boils, add the potatoes.
- Cook no more than 5 minutes after the liquid starts to boil.
- Add clams on top of potatoes, but do not stir.
- Cook 3 minutes exactly.
- Cool, divide into 4 freezer containers and freeze.
- When ready to heat, add to each freezer container: 2 C low-fat milk, 1/2 C powdered milk, 1/2 tsp salt, and 1/2 tsp pepper.
- Heat and eat.
Swapping the vegetable oil spread for rendered salt pork fat fundamentally alters the soup by introducing a savory depth that commercial butter substitutes cannot replicate on their own. New England chowders traditionally relied on salt pork or bacon drippings to build a heavy base before adding dairy, though modern iterations often explore lighter profiles.
- Dice the eight large potatoes to a uniform half-inch cube so they soften evenly within the tight five-minute boiling window specified in the method.
- Keep the heat at a medium-high setting when frying the three diced onions to achieve translucency in roughly 8 to 10 minutes without browning the edges.
- Layer the clams strictly on top of the cooked potatoes without stirring to prevent the delicate seafood proteins from overcooking and turning rubbery during the final three-minute simmer.
- Divide the cooled base across four airtight freezer containers, maintaining a maximum storage window of three months at zero degrees Fahrenheit or below.
- Incorporate precisely two cups of low-fat milk and one-half cup of powdered milk per container only after thawing the base, as adding dairy before freezing causes protein separation and an unappealing graininess.
Adjusting this yield requires careful scaling of the starchy components because potatoes absorb liquid at a fixed rate regardless of pot size. Maintaining exact ratios of powdered milk to liquid prevents the broth from breaking into a watery consistency upon final reheating.
