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Ingredientes
- 10 c. clam juice
- 2 lb baking potatoes, like russets peeled, diced
- 4 lb fresh or possibly frzn clams shelled, diced
- 1/4 lb salt pork diced
- 2 sm onions diced
- 1 c. butter
- 1 c. flour
- 2 pt half-and-half Salt to taste Freshly-grnd black pepper to taste
- 1 dsh warm pepper sauce
- 1 dsh Worcestershire sauce
Direcciones
- Bring the potatoes and the clam juice to the boil. Cook till the potatoes are tender, about 10 to 15 min. Add in the clams and any of their liquid. Cook about 5 min. Set aside.
- Add in the pork to a saute/fry pan and cook over low heat till rendered. Add in the onions and cook till transparent. Add in the butter and allow it to heat. Add in the flour and cook till slightly colored. Add in a bit more flour if necessary if the mix is too soft.
- Bring the clams, juice and potatoes back to the boil. Gradually stir in the cooked roux. Bring to a rolling boil to thicken. Stir continuously while cooking.
- Beat the half-and-half and add in to the soup. It may not be necessary to use all the half-and-half; the soup should be thick. Adjust the seasoning and add in a dash of warm pepper sauce and Worcestershire sauce before serving.
- This recipe yields 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 550g | |
| Recipe makes 10 servings | |
| Calories 601 | |
| Calories from Fat 266 | 44% |
| Total Fat 29.98g | 37% |
| Saturated Fat 15.2g | 61% |
| Trans Fat 0.0g | |
| Cholesterol 120mg | 40% |
| Sodium 1275mg | 53% |
| Potassium 1117mg | 32% |
| Total Carbs 53.76g | 14% |
| Dietary Fiber 3.0g | 10% |
| Sugars 9.12g | 6% |
| Protein 28.19g | 45% |
