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Ingredientes
- 6 x Celery stalks, cut longways
- 2 x Onions, medium, peeled, minced
- 2 Tbsp. Butter
- 1 quart Chicken stock (Berta's) Black pepper, grnd
- 1/2 tsp Thyme, leaves, not grnd
- 1 1/2 lb Potatoes, diced, skin left on
- 9 Tbsp. Butter
- 1/2 c. Flour
- 1 quart Half & Half
- 1 quart Whole clams, course minced
- 2 can (6.5-ounce) clams, gortons
- 1/4 c. Sherry
- 1/4 c. Parsley, minced for garnish
Direcciones
- Saute/fry celery & onions in 2T of butter for 10 min till opaque. Add in to chicken stock. Add in the juice only from the clams reserving the meat. Bring to a heavy simmer and add in pepper and thyme. Add in the potatoes skin on and simmer till cooked but still hard. While the potatoes are cooking in the soup, hot the lowfat milk. Make a roux with the butter & flour and when cooked, add in to the lowfat milk off heat. Stir and return to the heat and stir till thickened. Set aside. When the potatoes are just tender, add in the clam meat, cook for 2 min then add in the lowfat milk sauce. Simmer for 8 min then add in the sherry. Simmer for 2 min more, garnish w/ parsley and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 672g | |
| Recipe makes 6 servings | |
| Calories 659 | |
| Calories from Fat 366 | 56% |
| Total Fat 41.59g | 52% |
| Saturated Fat 25.18g | 101% |
| Trans Fat 0.0g | |
| Cholesterol 167mg | 56% |
| Sodium 587mg | 24% |
| Potassium 1350mg | 39% |
| Total Carbs 39.99g | 11% |
| Dietary Fiber 4.0g | 13% |
| Sugars 3.8g | 3% |
| Protein 29.4g | 47% |
