In large pot saute the oil and garlic about 2 minutes. Add diced vegetables and saute for 10 minutes or until vegetables are tender. Add herbs and salt. Add clam stock and bring to a boil. Add potatoes and bring to a boil again. Add roux and chopped clams, reduce heat and simmer for one hour.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	111.48 Kcal (467 kJ)
Calories from fat	24.95 Kcal
		% Daily Value*
Total Fat	2.77g	4%
Cholesterol	16mg	5%
Sodium	191.21mg	8%
Potassium	424.95mg	9%
Total Carbs	12.85g	4%
Sugars	3.05g	12%
Dietary Fiber	2.11g	8%
Protein	8.87g	18%
Vitamin C	3.2mg	5%
Vitamin A	0.5mg	17%
Iron	1.4mg	8%
Calcium	46.1mg	5%

Amount Per 100 g
Calories	98.93 Kcal (414 kJ)
Calories from fat	22.14 Kcal
		% Daily Value*
Total Fat	2.46g	4%
Cholesterol	14.2mg	5%
Sodium	169.68mg	8%
Potassium	377.12mg	9%
Total Carbs	11.4g	4%
Sugars	2.7g	12%
Dietary Fiber	1.88g	8%
Protein	7.87g	18%
Vitamin C	2.8mg	5%
Vitamin A	0.5mg	17%
Iron	1.3mg	8%
Calcium	40.9mg	5%

* 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.

Tastes

salty
savory
bitter
sweet

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