In skillet, saute salt pork or bacon and onion until golden brown; drain. Chop.
Put into bacon & onion into the slow cooker with clams and clam juice. Add all remaining ingredients, except cream, parsley and cornstarch. Cover and cook on high 3 to 4 hours or until vegetables are tender. During the last hour of cooking, combine 1 cup of cream with the flour. Add flour mixture and the remaining cream and stir well; heat through another 1hr, but don''t let it boil.
Serve in a bread bowl and top with parsley.
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|Serving Size: 1 Serving (2621g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 602 (38%)|
|Amt Per Serving||% DV|
|Total Fat 66.9g||89 %|
|Saturated Fat 33.9g||169 %|
|Monounsaturated Fat 22.6g|
|Polyunsanturated Fat 4.7g|
|Cholesterol 157.9mg||49 %|
|Sodium 745.4mg||26 %|
|Potassium 3843mg||101 %|
|Total Carbohydrate 224.9g||66 %|
|Dietary Fiber 36.9g||148 %|
|Sugars, other 188g|
|Protein 39.1g||56 %|
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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: 1597
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