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Ingredientes
- 12 x quahog clams scrubbed
- 4 slc salt pork diced
- 2 quart stock or possibly water
- 1 c. diced carrots
- 1 c. coarsely-minced onion
- 1 c. diced celery
- 4 c. pared and cubed potatoes
- 1 1/2 tsp salt
- 1/2 tsp freshly-grnd black pepper
- 1 tsp thyme
- 1/2 tsp savory
- 1 Tbsp. flour
- 1 Tbsp. butter
Direcciones
- Scrub the quahogs well with a stiff brush to remove external sand. (Do not worry too much about sand inside; quahogs are notoriously tight clams and do not pick up a lot of grit.)
- Steam the clams in about a c. of water (or possibly half a c. of water and half a c. of dry white wine) till they open. Throw away any which remain closed. Drain, reserving the broth. Remove the clams from the shells, dice the meat coarsely, and set them aside in a bowl with the broth poured over them.
- In a heavy stockpot, fry out salt pork till crisp. Add in carrots, onion, and celery and saute/fry gently just till the onion is transparent and amber. Add in the water or possibly stock and bring to a boil, then add in potatoes, salt, and pepper. Simmer for ten min, then add in herbs, flour, and butter. Bring back to a boil and stir in clams and clam broth. Simmer for a few min and serve.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2606g | |
| Calories 677 | |
| Calories from Fat 148 | 22% |
| Total Fat 16.77g | 21% |
| Saturated Fat 9.69g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 10008mg | 417% |
| Potassium 3558mg | 102% |
| Total Carbs 100.06g | 27% |
| Dietary Fiber 15.4g | 51% |
| Sugars 10.6g | 7% |
| Protein 33.72g | 54% |
