Directions:
- Bring the potatoes and the clam juice to the boil. Cook until the potatoes are tender, about 10 to 15 minutes. Add the clams and any of their liquid. Cook about 5 minutes. Set aside.
- Add the pork to a saute pan and cook over low heat until rendered. Add the onions and cook until transparent. Add the butter and allow it to melt. Add the flour and cook until slightly colored. Add a bit more flour if necessary if the mixture 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 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 a dash of hot pepper sauce and Worcestershire sauce before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 686.02 Kcal (2872 kJ) | ||
| Calories from fat | 330.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.71g | 56% | |
|---|---|---|---|
| Cholesterol | 123.92mg | 41% | |
| Sodium | 2246.17mg | 94% | |
| Potassium | 660.34mg | 14% | |
| Total Carbs | 59.99g | 20% | |
| Sugars | 9.53g | 38% | |
| Dietary Fiber | 3.88g | 16% | |
| Protein | 30.97g | 62% | |
| Vitamin C | 13.2mg | 22% | |
| Vitamin A | 0.9mg | 32% | |
| Iron | 4.6mg | 25% | |
| Calcium | 226.9mg | 23% | |
| Amount Per 100 g | |||
| Calories | 120.74 Kcal (506 kJ) | ||
| Calories from fat | 58.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.46g | 56% | |
|---|---|---|---|
| Cholesterol | 21.81mg | 41% | |
| Sodium | 395.34mg | 94% | |
| Potassium | 116.22mg | 14% | |
| Total Carbs | 10.56g | 20% | |
| Sugars | 1.68g | 38% | |
| Dietary Fiber | 0.68g | 16% | |
| Protein | 5.45g | 62% | |
| Vitamin C | 2.3mg | 22% | |
| Vitamin A | 0.2mg | 32% | |
| Iron | 0.8mg | 25% | |
| Calcium | 39.9mg | 23% | |
* 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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