Recipe Details
Ingredients
-
1poundshucked clams
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3cupsclam juice
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3cupschicken stock
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¼cupbutter
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2onions, diced
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2large stalks celery, chopped, with leaves
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1(15 ounce) canfingerling potatoes, drained and quartered
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3tablespoonsdried dill weed
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2tablespoonsground black pepper
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1teaspoonsalt
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1pinchcayenne pepper
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2dropshot pepper sauce (such as Tabasco®), or to taste
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¼cupchopped fresh parsley (Optional)
Cooking Directions
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Bring shucked clams, clam juice, and chicken stock to a simmer in a large pot over medium-high heat. Reduce heat to medium-low and simmer 15 minutes.
-
Meanwhile, melt butter in a large skillet over medium heat. Stir in onion and celery; cook and stir until vegetables are tender. Stir onion mixture and potatoes into clams. Season with dill, black pepper, salt, cayenne pepper, and hot pepper sauce. Simmer 15 minutes longer. Sprinkle with parsley to serve.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories326 | |
| % Daily Value * | |
| Total Fat 14g |
18% |
| Saturated Fat 8g |
39% |
| Cholesterol 75mg |
25% |
| Sodium 1899mg |
83% |
| Total Carbohydrate 33g |
12% |
| Dietary Fiber 6g |
22% |
| Total Sugars 6g |
|
| Protein 20g |
39% |
| Vitamin C 38mg |
42% |
| Calcium 189mg |
15% |
| Iron 20mg |
113% |
| Potassium 1263mg |
27% |
* 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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