** NOTE: Can use (5) 6.5 oz cans chopped clams instead. Save the juice.
* NOTE: 5 cans of chopped claims yields 3 cups of clam juice, plus (2) 8oz bottles of clam juice.
In a heavy stock pot, over medium heat, fry the bacon, until crispy, about 8 minutes. Stir in the onions, celery and carrots. Saute for about 2 minutes or until the vegetables start to wilt. Season the vegetables with salt and pepper. Add the bay leave and thyme. Stir in the flour and cook for 2 minutes. Add the potatoes. Stir in the clam juice. Bring the liquid to a boil and reduce to a simmer. Simmer until the potatoes are fork tender, about 12 minutes. Add the cream and bring up to a simmer. Add the clams and simmer for 2 minutes. Stir in the parsley. Season with salt and pepper if needed. Remove the bay leaves and throw away.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (375g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 234 (56%)|
|Amt Per Serving||% DV|
|Total Fat 26g||35 %|
|Saturated Fat 11.5g||57 %|
|Monounsaturated Fat 9.2g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 99.7mg||31 %|
|Sodium 507.9mg||18 %|
|Potassium 893.7mg||24 %|
|Total Carbohydrate 22.3g||7 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 20.1g|
|Protein 23.1g||33 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 419
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.