? Clean the clams and discard any that are open - if unsure sharply tap the half opened shells; if they close they are okay, if they remain open, then
Place 300m1 of water into the bowl. Don't affix any tool, set the temperature to 120?C and the speed to stirring 3. Attach the Splashguard. When the water is boiling. Add the clams and cook for about 5 minutes until opened.
If some remain closed them discard. Remove the clams from the bowl and take the meat out from the shells, but retain some in their shells to serve.
Clean the bowl.
Attach the Flexi Beater, set the temperature to 140?C and the speed to stirring 2, then add the bacon. Once the bacon has browned, take out and
Add some oil to the bowl, set the temperature to 140?C and the speed to stirring 2. Fry the onion and celery for 5 minutes until soft and lightly
browned (add a little more olive oil if needed).
Attach the Stirring Tool. Add the potatoes, leek and herbs with the stock, tomatoes and parsley. Set the temperature to 120?C and the speed to
stirring 2, bring to the boil and then simmer until the potatoes are cooked (about 15 minutes). Add seasoning if necessary.
Put the clams back into the bowl and heat thoroughly. Place the soup into the serving bowls and scatter some of the bacon lardons and clams in their
shells on top.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (492g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 34 (12%)|
|Amt Per Serving||% DV|
|Total Fat 3.8g||5 %|
|Saturated Fat 0.9g||5 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 88.9mg||27 %|
|Sodium 177.2mg||6 %|
|Potassium 1242mg||33 %|
|Total Carbohydrate 25.9g||8 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 24g|
|Protein 35.1g||50 %|
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: 283
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