(Percentage of daily recommendation)
|Calorie||750 kcal||(36 %)|
|Protein||73.4 g||(75 %)|
|Fat||30.39 g||(26 %)|
|Carbohydrates||46.2 g||(31 %)|
|Sugar added||0 g||(0 %)|
|Roughage||3.23 g||(11 %)|
|Vitamin A||643.81 mg||(80,476 %)|
|Vitamin D||1.45 μg||(7 %)|
|Vitamin E||0.64 mg||(5 %)|
|Vitamin B₁||0.59 mg||(59 %)|
|Vitamin B₂||1.32 mg||(120 %)|
|Niacin||23.57 mg||(196 %)|
|Vitamin B₆||0.57 mg||(41 %)|
|Folate||108.84 μg||(36 %)|
|Pantothenic acid||2.27 mg||(38 %)|
|Biotin||3.81 μg||(8 %)|
|Vitamin B₁₂||247.78 μg||(8,259 %)|
|Vitamin C||83.41 mg||(88 %)|
|Potassium||2,433.67 mg||(61 %)|
|Calcium||390.41 mg||(39 %)|
|Magnesium||83.24 mg||(28 %)|
|Iron||8.32 mg||(55 %)|
|Iodine||27.59 μg||(14 %)|
|Zinc||7.74 mg||(97 %)|
|Saturated fatty acids||14.77 g|
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.
Scrub potatoes thoroughly, peel and cook in a pot of boiling salted water until knife-tender, about 15 minutes.
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.
Serve clam chowder distributed to soup bowls and drizzled with chili oil.