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Add a photoServings: 4
Ingredients
- 2 lb Well scrubbed clams
- 8 ounce Slab bacon, rind removed, cut into small dice
- 1 lrg Onion, diced
- 3 med Potatoes, peeled, cut into 1/2-inch cubes
- 1 med Carrot, peeled, diced
- Â Â Salt and freshly grnd black pepper
- 1/2 c. Loosely packed flat-leaf parsley leaves, finely chopped
Directions
- Combine clams with 1 c. water in a large heavy-bottomed saucepan. Cover and bring to a simmer over medium-high heat. Cook clams just till they open, about 8 min. Remove from heat. Drain, reserving liquor. Throw away any which don't open.
- Remove clams from shells and reserve, covered, so they do not dry out.
- Strain clam liquor through a double thickness of cheesecloth and reserve.
- Saute/fry bacon till golden brown. Remove and drain on paper towels. Add in onion and potatoes to bacon fat. Cook, stirring often, till onion is translucent/soft, about 10 min.
- Add in carrot, clam liquor and 3 c. water. Bring to a boil, reduce heat and simmer till potatoes are tender but still hold their shape, about 15 min.
- While soup is cooking, chop clams into bite-size pcs. When potatoes are tender, add in minced clams and bacon. Continue cooking till heated through, about 5 min. Season with salt and pepper to taste.
- To serve, sprinkle with parsley and grind plenty of pepper over all.
- Serves 4-6.
- "THE GREAT AMERICAN SEAFOD
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 401g | |
| Recipe makes 4 servings | |
| Calories 282 | |
| Calories from Fat 22 | 8% |
| Total Fat 2.43g | 3% |
| Saturated Fat 0.27g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 77mg | 26% |
| Sodium 149mg | 6% |
| Potassium 1349mg | 39% |
| Total Carbs 31.66g | 8% |
| Dietary Fiber 3.8g | 13% |
| Sugars 3.07g | 2% |
| Protein 32.09g | 51% |
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