You may omit bacon or substitute with salt pork
Render bacon in a large soup pot. Add butter and melt. Add vegetables and saute until tender, but not browned. Add flour to make a roux. Cook for 3-5 minutes stirring frequently. Do not brown.
In a seperate pot cook potatoes in clam juice until half cooked.
Drain juice from clams and add enough clam juice from potato pot to equal 6 cups. Reserve clams. Slowly whip clam juice into roux, stirring until thicken and smooth. Add seasonings. Simmer for 30 minutes. Add clams, potatoes, and milk and simmer an additional 10 minutes. Add heavy cream. Bring back to a simmer. Remove from heat. Serve immediatly.
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|Serving Size: 1 gal (3849g)|
|Recipe Makes: 1|
|Calories from Fat: 10816 (83%)|
|Amt Per Serving||% DV|
|Total Fat 1201.8g||1602 %|
|Saturated Fat 742.5g||3713 %|
|Monounsaturated Fat 321.3g|
|Polyunsanturated Fat 50.9g|
|Cholesterol 3192.9mg||982 %|
|Sodium 9560.9mg||330 %|
|Potassium 9781.4mg||257 %|
|Total Carbohydrate 511.7g||150 %|
|Dietary Fiber 52.9g||211 %|
|Sugars, other 458.8g|
|Protein 106.6g||152 %|
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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: 13036
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