Directions:
- Melt 4 tablespoons (1/2 stick) of the butter in a large heavy-bottomed stockpot. Add the onions and cook over medium-low heat for 10 minutes, or until translucent. Add the celery, carrots, potatoes, thyme, salt, and pepper and saute for 10 more minutes. Add the clam juice, bring to a boil, and simmer, uncovered, until the vegetables are tender, about 20 minutes.
- In a small pot, melt the remaining 8 tablespoons of butter and whisk in the flour. Cook over very low heat for 3 minutes, stirring constantly. Whisk in a cup of the hot broth and then pour this mixture back into the cooked vegetables. Simmer for a few minutes until the broth is thickened.
- Add the milk and clams and heat gently for a few minutes to cook the clams. Taste for salt and pepper. Serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 379.06 Kcal (1587 kJ) | ||
| Calories from fat | 194.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.63g | 33% | |
|---|---|---|---|
| Cholesterol | 52.69mg | 18% | |
| Sodium | 1251.05mg | 52% | |
| Potassium | 591.11mg | 13% | |
| Total Carbs | 38.6g | 13% | |
| Sugars | 8.71g | 35% | |
| Dietary Fiber | 3.02g | 12% | |
| Protein | 7.64g | 15% | |
| Vitamin C | 14mg | 23% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 2.4mg | 13% | |
| Calcium | 132mg | 13% | |
| Amount Per 100 g | |||
| Calories | 99.75 Kcal (418 kJ) | ||
| Calories from fat | 51.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.69g | 33% | |
|---|---|---|---|
| Cholesterol | 13.87mg | 18% | |
| Sodium | 329.22mg | 52% | |
| Potassium | 155.55mg | 13% | |
| Total Carbs | 10.16g | 13% | |
| Sugars | 2.29g | 35% | |
| Dietary Fiber | 0.79g | 12% | |
| Protein | 2.01g | 15% | |
| Vitamin C | 3.7mg | 23% | |
| Vitamin A | 0.1mg | 16% | |
| Iron | 0.6mg | 13% | |
| Calcium | 34.7mg | 13% | |
* 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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