Recipe Details
Ingredients
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4slicesbacon
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½cupchopped onion
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4potatoes, peeled and cubed
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1tablespoonall-purpose flour
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1cupbottled clam juice
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1cuphalf-and-half
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2(6 ounce) cansminced clams
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salt and pepper to taste
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½cupheavy cream (Optional)
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2tablespoonschopped fresh parsley
Cooking Directions
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In a large saucepan over medium high heat, fry the bacon until crisp, about 10 minutes. Drain on paper towels, reserving the bacon fat in the pan, crumble and set aside.
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In the same saucepan with the bacon fat, saute the onion and potatoes for 3 to 5 minutes. Sprinkle with the flour and stir well to coat.
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Pour in the clam juice, bring to a boil, reduce heat to low and simmer for about 15 minutes, or until potatoes are tender.
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Add the half-and-half and minced clams and season with salt and pepper to taste. Finally, whisk in the heavy cream, if desired. Allow to heat through, about 5 minutes. Garnish with the parsley and crumbled bacon. (Note: Do not boil if adding cream.)
Editor’s Note:
Please note the differences in ingredient amounts when using the magazine version of this recipe.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe4 | |
Calories526 | |
% Daily Value * | |
Total Fat 31g |
39% |
Saturated Fat 16g |
78% |
Cholesterol 98mg |
33% |
Sodium 763mg |
33% |
Total Carbohydrate 47g |
17% |
Dietary Fiber 5g |
18% |
Total Sugars 3g |
|
Protein 16g |
|
Vitamin C 47mg |
237% |
Calcium 125mg |
10% |
Iron 3mg |
18% |
Potassium 1187mg |
25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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