Directions:
- Leave clams overnight in salted water and then wash thoroughly in several waters to clean all the sand.
- Dice bacon and onion and sauté with oil and butter in deep pot.
- Add clams and a parsley sprig.
- Cover and allow simmering slowly for about 20 minutes, stirring from time to time so onions do not burn.
- Add water.
- When this comes to a boil, add rice; add 10 ounces frozen peas to the soup when rice is soft.
- Allow to come to a boil again and then turn heat down, allowing soup to simmer slowly until rice has softened almost to a paste.
- Remove all empty shells which have loosened from the clams.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 556.44 Kcal (2330 kJ) | ||
| Calories from fat | 286.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.79g | 49% | |
|---|---|---|---|
| Cholesterol | 21.77mg | 7% | |
| Sodium | 49.24mg | 2% | |
| Potassium | 119.52mg | 3% | |
| Total Carbs | 61.23g | 20% | |
| Sugars | 1.5g | 6% | |
| Dietary Fiber | 1.48g | 6% | |
| Protein | 5.87g | 12% | |
| Vitamin C | 2.6mg | 4% | |
| Iron | 3mg | 17% | |
| Calcium | 76.1mg | 8% | |
| Amount Per 100 g | |||
| Calories | 75.6 Kcal (317 kJ) | ||
| Calories from fat | 38.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.32g | 49% | |
|---|---|---|---|
| Cholesterol | 2.96mg | 7% | |
| Sodium | 6.69mg | 2% | |
| Potassium | 16.24mg | 3% | |
| Total Carbs | 8.32g | 20% | |
| Sugars | 0.2g | 6% | |
| Dietary Fiber | 0.2g | 6% | |
| Protein | 0.8g | 12% | |
| Vitamin C | 0.4mg | 4% | |
| Iron | 0.4mg | 17% | |
| Calcium | 10.3mg | 8% | |
* 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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