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Ingredientes
- 1/2 lb Bacon medium diced
- 1 c. Minced leeks - (abt 1 lb)
- 1 c. Minced yellow onions
- 1/2 c. Minced celery
- 1 x Carrot peeled, diced
- 3 x Bay leaves
- 1 Tbsp. Minced fresh thyme
- 1/2 c. Flour
- 1 lb White potatoes peeled, and medium diced
- 4 c. Clam juice
- 2 c. Heavy cream
- 2 lb Little neck clams shucked, minced
- 2 Tbsp. Finely-minced parsley Salt to taste Freshly-grnd black pepper to taste
Direcciones
- In a heavy stock pot, over medium-high heat, render the bacon, till crispy, about 8 min. Stir in the leeks, onions, celery, and carrots. Saute/fry for about 2 min or possibly till the vegetables start to wilt. Season the vegetables with salt and pepper. Add in the bay leaves and thyme. Stir in the flour and cook for 2 min. Add in the potatoes. Stir in the clam juice. Bring the liquid up to a boil and reduce to a simmer. Simmer the mix till the potatoes are fork tender, about 12 min. Add in the cream and bring up to simmer. Add in the clams and simmer for 2 min. Stir in the parsley. Season with salt and pepper if needed. Ladle into shallow bowls and serve.
- This recipe yields 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 372g | |
| Recipe makes 6 servings | |
| Calories 497 | |
| Calories from Fat 289 | 58% |
| Total Fat 32.41g | 41% |
| Saturated Fat 14.94g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 81mg | 27% |
| Sodium 932mg | 39% |
| Potassium 668mg | 19% |
| Total Carbs 43.15g | 12% |
| Dietary Fiber 3.7g | 12% |
| Sugars 8.11g | 5% |
| Protein 9.03g | 14% |
