In a Dutch Oven on top of the stove, cook the diced salt pork until brown and crisp. Add the chopped onions and celery and saute until golden. Add the diced green pepper, carrots, and potatoes, salt, pepper, bay leaf, thyme, water and tomatoes. Cover and simmer gently until vegetables are tender (about 1 hour). Add chopped clams and juice and cook 5 minutes more. Serve steaming hot with crusty French bread. Serves 6 or more. Posted to EAT-L Digest by RF and Joanna
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|Serving Size: 1 Serving (2596g)|
|Recipe Makes: 1|
|Calories from Fat: 830 (50%)|
|Amt Per Serving||% DV|
|Total Fat 92.3g||123 %|
|Saturated Fat 33.4g||167 %|
|Monounsaturated Fat 42.7g|
|Polyunsanturated Fat 11.4g|
|Cholesterol 125.1mg||38 %|
|Sodium 3914.3mg||135 %|
|Potassium 6246.8mg||164 %|
|Total Carbohydrate 186.6g||55 %|
|Dietary Fiber 30.1g||120 %|
|Sugars, other 156.5g|
|Protein 31.8g||45 %|
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Calories per serving: 1672
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