Directions:
- Drain clams, reserving juice; set aside.
- Place the clams in a food processor; cover and process until finely chopped; set aside.
- In a large saucepan, combine the broth, potato, celery, onion, bouillon, and thyme.
- Bring to a boil.
- Decrease heat; simmer, uncovered, for 10-12 minutes or until vegetables are tender.
- Stir in the reserved clam juice.
- Combine the cornstarch and cream until smooth; gradually stir into the soup.
- Bring to a boil; cook and stir for 2 minutes or until thickened.
- Stir in the butter, cayenne, and the clams.
- Cook and stir over medium heat for 3-4 minutes or until heated through.
- Garnish with bacon.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 106.97 Kcal (448 kJ) | ||
| Calories from fat | 62.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.93g | 11% | |
|---|---|---|---|
| Cholesterol | 23.15mg | 8% | |
| Sodium | 415.62mg | 17% | |
| Potassium | 166.1mg | 4% | |
| Total Carbs | 5.19g | 2% | |
| Sugars | 0.78g | 3% | |
| Dietary Fiber | 0.59g | 2% | |
| Protein | 6.59g | 13% | |
| Vitamin C | 0.8mg | 1% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.5mg | 3% | |
| Calcium | 23.8mg | 2% | |
| Amount Per 100 g | |||
| Calories | 135.13 Kcal (566 kJ) | ||
| Calories from fat | 78.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.75g | 11% | |
|---|---|---|---|
| Cholesterol | 29.24mg | 8% | |
| Sodium | 525mg | 17% | |
| Potassium | 209.81mg | 4% | |
| Total Carbs | 6.55g | 2% | |
| Sugars | 0.99g | 3% | |
| Dietary Fiber | 0.74g | 2% | |
| Protein | 8.33g | 13% | |
| Vitamin C | 1.1mg | 1% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 0.7mg | 3% | |
| Calcium | 30mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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