Slightly modified recipe from Food Network
Heat stockpot and cook bacon. While the bacon is cooking, chop the garlic, onions and celery. Put the bacon on papertowels to cool and use the bacon grease to saute the garlic, onions and celery. When finsihed, crumble the bacon and add to the mixture. Then stir in the pepper, basil, oregano, bay leaves, sherry and clam stock. Bring it to a simmer for 30 to 40 minutes. Stir frequently. While this is simmering, cook the potatoes. Also, mix the flour with the butter and form a paste. During the last 10 minutes of simmering, heat the cream and blend in the butter/flour mixture - you don't need to bring this to a simmer. Then add the cream mixture, potatoes and drained clams to the simmering pot. Bring the pot to a simmer again and simmer it until the clams are finished cooking (it won't take long).
This is great with some crusty bread.
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Serving Size: 1 Serving (355g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 727 | ||
Calories from Fat: 525 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 58.4g | 78 % | |
Saturated Fat 33g | 165 % | |
Monounsaturated Fat 17.9g | ||
Polyunsanturated Fat 3.2g | ||
Cholesterol 208.1mg | 64 % | |
Sodium 380.1mg | 13 % | |
Potassium 799.2mg | 21 % | |
Total Carbohydrate 27.3g | 8 % | |
Dietary Fiber 2.4g | 9 % | |
Sugars, other 24.9g | ||
Protein 18.8g | 27 % | |
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: 727
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