American-Style Clam Chowder
Nutritional values
(Percentage of daily recommendation)
| Calorie | 535 cal. | (25 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2 g | (7 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 10.6 μg | (53 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 17.7 μg | (30 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 8 mg | (67 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 75 μg | (25 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 8.2 μg | (18 %) | ||
| Vitamin B₁₂ | 10.5 μg | (350 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 1,061 mg | (27 %) | ||
| Calcium | 185 mg | (19 %) | ||
| Magnesium | 83 mg | (28 %) | ||
| Iron | 6.6 mg | (44 %) | ||
| Iodine | 204 μg | (102 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 18.9 g | |||
| Uric acid | 166 mg | |||
| Cholesterol | 221 mg | |||
| Complete sugar | 7 g |
Ingredients
Preparation steps
Rinse the clams thoroughly, cover in a pot with about 200 ml (approximately 3/4 cup) of water and cook 4-5 minutes over high heat until the clams have opened, shaking the pot several times. Discard any unopened clams. Pour the clams through a fine sieve.
Peel the potatoes, rinse, cut into small cubes and cook for about 15 minutes in boiling salted water.
Peel the onion and finely chop. Cut the bacon into strips. Sauté both in hot butter, sprinkle with flour and saute lightly while stirring. Stir in the milk and 200 ml (approximately 3/4 cup) of the clam water and simmer for about 5 minutes. Drain the potatoes,mash half of them with a fork and stir with the remaining diced potatoes and clams into the soup. Heat briefly, stir in the cream and parsley and season with salt and pepper. Add water ff necessary.
Serve the clam chowder in bowls with crackers, if desred.
