Note: Shrimp base is a thick, paste-like bouillon that can be found in the supermarket next to the bouillon and granules. If you can't find it, use chicken soup base OR 2 tsp. chicken bouillon granules.
Over medium heat, cook down onions, carrots, parsley and bacon for about 10 minutes. Meanwhile, steam potatoes for about 10 minutes, or until slightly tender.
Drain clams and reserve 1 cup clam juice. Set aside.
Add cayenne pepper, white pepper, black pepper and salt to the onion-vegetable mixture. Add heavy whipping cream, milk, reserved clam juice, and shrimp base and allow to come to boil.
In a smaller pot, melt butter and slowly whisk in flour to form roux. Once vegetable mixture is boiling, add roux and thouroughly stir.
Turn off heat and add clams. Add potatoes. Serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (672g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 613 (75%)|
|Amt Per Serving||% DV|
|Total Fat 68.1g||91 %|
|Saturated Fat 41.5g||207 %|
|Monounsaturated Fat 19.6g|
|Polyunsanturated Fat 3g|
|Cholesterol 230.5mg||71 %|
|Sodium 615.1mg||21 %|
|Potassium 958mg||25 %|
|Total Carbohydrate 45.7g||13 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 41.7g|
|Protein 9.6g||14 %|
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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: 820
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