This chowder of root-cellar vegetables, clams and fish is one of the easiest and best things to cook for a weekend dinner with family and friends. Use a mixture of butter and the powdered dried seaweed called dulse as the flavored fat in which you sauté the vegetables before deglazing them, and each individual flavor in the resulting stew will pop — from carrot to leek, parsnip to potato, bacon to clam to scallop to fish. The seaweed is a powerful flavor enhancer. You can omit it if you want, but really, you shouldn't.
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Serving Size: 1 to 8 serving (189g | ||
Recipe Makes: 6 to 8 servi | ||
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Calories: 315 | ||
Calories from Fat: 209 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.3g | 31 % | |
Saturated Fat 12.3g | 61 % | |
Monounsaturated Fat 6.8g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 122.4mg | 38 % | |
Sodium 117mg | 4 % | |
Potassium 415.9mg | 11 % | |
Total Carbohydrate 2.5g | 1 % | |
Dietary Fiber 0.1g | 1 % | |
Sugars, other 2.4g | ||
Protein 21.7g | 31 % | |
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: 315
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