Clam Chowder

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Clam Chowder
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Health Score:
7,9 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
750
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie750 kcal(36 %)
Protein73.4 g(75 %)
Fat30.39 g(26 %)
Carbohydrates46.2 g(31 %)
Sugar added0 g(0 %)
Roughage3.23 g(11 %)
Vitamin A643.81 mg(80,476 %)
Vitamin D1.45 μg(7 %)
Vitamin E0.64 mg(5 %)
Vitamin B₁0.59 mg(59 %)
Vitamin B₂1.32 mg(120 %)
Niacin23.57 mg(196 %)
Vitamin B₆0.57 mg(41 %)
Folate108.84 μg(36 %)
Pantothenic acid2.27 mg(38 %)
Biotin3.81 μg(8 %)
Vitamin B₁₂247.78 μg(8,259 %)
Vitamin C83.41 mg(88 %)
Potassium2,433.67 mg(61 %)
Calcium390.41 mg(39 %)
Magnesium83.24 mg(28 %)
Iron8.32 mg(55 %)
Iodine27.59 μg(14 %)
Zinc7.74 mg(97 %)
Saturated fatty acids14.77 g
Cholesterol242.26 mg

Ingredients

for
4
Ingredients
1 kilogram clam (Large clams)
500 grams starchy potatoes
1 onion
50 grams Bacon
2 tablespoons butter
2 tablespoons Pastry flour
350 milliliters milk
150 milliliters Whipped cream
2 tablespoons freshly chopped parsley
salt
peppers
Chile oil (for drizzling)
How healthy are the main ingredients?
potatoWhipped creamparsleyonionsalt

Preparation steps

1.

Rinse clams thoroughly, trim and place in a pot covered with about 200 ml (approximately 7 ounces), cook 4-5 minutes over high heat until clams have opened. Here shake the pot several times. Throw away any unopened shells. Pour clams through a fine sieve. Loosen meat from clams shells.

2.

Scrub potatoes thoroughly, peel and cook in a pot of boiling salted water until knife-tender, about 15 minutes. 

3.

Peel onion and chop finely. Cut bacon into thin strips. Saute both sauté in hot butter, sprinkle with flour and fry again while lightly stirring. Add milk, stir, boil, reduce heat and simmer for about 5 minutes. Add clams and about 200 ml (approximately 7 ounces) of water. Drain potatoes and mash well with a fork. Add potatoes to the soup and stir, briefly heat cream and mix into the soup and season with salt, pepper and parsley. If necessary add water to reach desired consistency.

4.

Serve clam chowder distributed to soup bowls and drizzled with chili oil.