Directions:
- In a heavy stock pot, over medium-high heat, render the bacon, until crispy, about 8 minutes. Stir in the leeks, onions, celery, and carrots. Saute for about 2 minutes or until the vegetables start to wilt. Season the vegetables with salt and pepper. Add the bay leaves and thyme. Stir in the flour and cook for 2 minutes. Add the potatoes. Stir in the clam juice. Bring the liquid up to a boil and reduce to a simmer. Simmer the mixture until the potatoes are fork tender, about 12 minutes. Add the cream and bring up to simmer. Add the clams and simmer for 2 minutes. Stir in the parsley. Season with salt and pepper if needed. Ladle into shallow bowls and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 538.66 Kcal (2255 kJ) | ||
| Calories from fat | 306.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.1g | 52% | |
|---|---|---|---|
| Cholesterol | 79.74mg | 27% | |
| Sodium | 1157.27mg | 48% | |
| Potassium | 690.38mg | 15% | |
| Total Carbs | 48.53g | 16% | |
| Sugars | 6.87g | 27% | |
| Dietary Fiber | 4.07g | 16% | |
| Protein | 11.11g | 22% | |
| Vitamin C | 20.5mg | 34% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 2mg | 11% | |
| Calcium | 106.8mg | 11% | |
| Amount Per 100 g | |||
| Calories | 140.39 Kcal (588 kJ) | ||
| Calories from fat | 79.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.89g | 52% | |
|---|---|---|---|
| Cholesterol | 20.78mg | 27% | |
| Sodium | 301.62mg | 48% | |
| Potassium | 179.94mg | 15% | |
| Total Carbs | 12.65g | 16% | |
| Sugars | 1.79g | 27% | |
| Dietary Fiber | 1.06g | 16% | |
| Protein | 2.89g | 22% | |
| Vitamin C | 5.4mg | 34% | |
| Iron | 0.5mg | 11% | |
| Calcium | 27.8mg | 11% | |
* 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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