Gourmet Clam Chowder

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Gourmet Clam Chowder
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Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 50 min.
Ready in
Calories:
480
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie480 kcal(23 %)
Protein28.03 g(29 %)
Fat26.48 g(23 %)
Carbohydrates34.31 g(23 %)
Sugar added0 g(0 %)
Roughage2.6 g(9 %)
Vitamin A219.34 mg(27,418 %)
Vitamin D0.09 μg(0 %)
Vitamin E0.55 mg(5 %)
Vitamin B₁0.35 mg(35 %)
Vitamin B₂0.57 mg(52 %)
Niacin9.87 mg(82 %)
Vitamin B₆0.36 mg(26 %)
Folate63.63 μg(21 %)
Pantothenic acid1.22 mg(20 %)
Biotin3.23 μg(7 %)
Vitamin B₁₂66.34 μg(2,211 %)
Vitamin C34.74 mg(37 %)
Potassium1,313.49 mg(33 %)
Calcium199.07 mg(20 %)
Magnesium50.95 mg(17 %)
Iron3.24 mg(22 %)
Iodine17.88 μg(9 %)
Zinc2.77 mg(35 %)
Saturated fatty acids10.61 g
Cholesterol96.52 mg

Ingredients

for
5
Ingredients
4 center-cut Bacon
2 Celery (chopped)
1 large onion (chopped)
1 garlic (minced)
3 small potatoes (peeled and cubed)
1 cup water
1 cup clam juice
3 teaspoons reduced-sodium chicken bouillon granule
¼ teaspoon White pepper
¼ teaspoon dried thyme
2 tablespoons olive oil
10 clam (scrubbed)
¼ cup water
0.333 cup all-purpose flour
2 cups fat-free half and half cream (divided)
2 cups clam (undrained)
How healthy are the main ingredients?
olive oilthymeCeleryoniongarlicpotato

Preparation steps

1.
In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside.
2.
In the same Dutch oven, add the celery and onion to begin to cook down the vegetables. Sauté celery and onion in the drippings until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until potatoes are tender.
3.
In a small pot next to the soup, heat olive oil on medium heat. Add the fresh clams and 1/4 cup water and cover the pot. Let the clams steam for about 15 minutes, to open up.
4.
To thicken the soup, in a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
5.
Stir in clams, bacon and remaining half-and-half; heat through (do not boil).
6.
When ready to serve, garnish each bowl with steam clams in the shell and a splash of good olive oil or basil oil.