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 | 2013.52 Kcal (8430 kJ) | ||
| Calories from fat | 1700.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 188.9g | 291% | |
|---|---|---|---|
| Cholesterol | 495.09mg | 165% | |
| Sodium | 1302.3mg | 54% | |
| Potassium | 1173.67mg | 25% | |
| Total Carbs | 73.66g | 25% | |
| Sugars | 19.86g | 79% | |
| Dietary Fiber | 9.89g | 40% | |
| Protein | 12.87g | 26% | |
| Vitamin C | 38mg | 63% | |
| Vitamin A | 4.7mg | 155% | |
| Iron | 5.1mg | 29% | |
| Calcium | 264.5mg | 26% | |
| Amount Per 100 g | |||
| Calories | 259.84 Kcal (1088 kJ) | ||
| Calories from fat | 219.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.38g | 291% | |
|---|---|---|---|
| Cholesterol | 63.89mg | 165% | |
| Sodium | 168.06mg | 54% | |
| Potassium | 151.46mg | 25% | |
| Total Carbs | 9.51g | 25% | |
| Sugars | 2.56g | 79% | |
| Dietary Fiber | 1.28g | 40% | |
| Protein | 1.66g | 26% | |
| Vitamin C | 4.9mg | 63% | |
| Vitamin A | 0.6mg | 155% | |
| Iron | 0.7mg | 29% | |
| Calcium | 34.1mg | 26% | |
* 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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