In a large saucepan over medium heat, cook the backon, stirring occasionally, until the fat renders, about 6 minutes; discard the fat. Add the olive oil and garlic and cook, stirring until golden, 2 to 3 minutes. Add the onion and celery stalks and cook,stirring, until softened, about 6 minutes. Stir in the potato, the tomatoes and their juice and the chicken broth and bring to a boil. Reduce the heat and simmer until the potato is tender, 15- to 20 minutes.
Stir in the clams with their liquid and cook to warm through. Stir in the chopped celery leaves and season with salt and pepper
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|Serving Size: 1 Serving (58g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 175 (86%)|
|Amt Per Serving||% DV|
|Total Fat 19.4g||26 %|
|Saturated Fat 5.1g||26 %|
|Monounsaturated Fat 10.5g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 19mg||6 %|
|Sodium 247.2mg||9 %|
|Potassium 105.1mg||3 %|
|Total Carbohydrate 3.6g||1 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 3.1g|
|Protein 3.8g||5 %|
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Calories per serving: 203
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