Directions:
- Boil clams in clam liquid 5 minutes. Place in container of an electric blender; process until finely chopped.
- Combine chopped clams, chicken broth, rice, parsley, and bay leaf in a large Dutch oven; bring to a boil. Reduce heat; cover and cook 25 minutes or until rice is tender. Strain mixture through a sieve into a large bowl; set broth aside.
- Remove and discard parsley and bay leaf. Process mixture through a food mill; stir into reserved broth. Strain broth mixture a second time; discard any remaining clam and rice particles in sieve.
- Combine strained broth mixture, whipping cream, salt, and pepper in a large Dutch oven; cook over low heat, stirring frequently, until thoroughly heated. (Do not boil.) Ladle into individual soup bowls; serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1141.11 Kcal (4778 kJ) | ||
| Calories from fat | 384.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 42.75g | 66% | |
|---|---|---|---|
| Cholesterol | 269.4mg | 90% | |
| Sodium | 7373.98mg | 307% | |
| Potassium | 1175.27mg | 25% | |
| Total Carbs | 99.33g | 33% | |
| Sugars | 0.02g | 0% | |
| Dietary Fiber | 1.19g | 5% | |
| Protein | 77.42g | 155% | |
| Vitamin C | 68.4mg | 114% | |
| Iron | 13.2mg | 73% | |
| Calcium | 330.9mg | 33% | |
| Amount Per 100 g | |||
| Calories | 70.61 Kcal (296 kJ) | ||
| Calories from fat | 23.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.65g | 66% | |
|---|---|---|---|
| Cholesterol | 16.67mg | 90% | |
| Sodium | 456.26mg | 307% | |
| Potassium | 72.72mg | 25% | |
| Total Carbs | 6.15g | 33% | |
| Sugars | 0g | 0% | |
| Dietary Fiber | 0.07g | 5% | |
| Protein | 4.79g | 155% | |
| Vitamin C | 4.2mg | 114% | |
| Iron | 0.8mg | 73% | |
| Calcium | 20.5mg | 33% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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