Directions:
- Melt 4 Tbs butter in a large stock-pot. Add the onions and cook for 10 minutes or until translucent.
- Add the celery, carrots, potatoes, thyme, salt and pepper and saute for 10 more minutes.
- Add the clam juice, bring to boil and simmer uncovered until the vegetables are tender, about 20 minutes.
- In a small pot melt remaining butter and whisk in flour. Cook over low heat for 3 minutes, stirring constantly.
- Whisk in a cup of the hot clam juice and then pour the mixture back into the cooked vegetables. Simmer for a few minutes until the broth is thickened.
- Add the milk and clams and heat gently for a few minutes to cook the clams. Taste for salt and pepper. Serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 354.89 Kcal (1486 kJ) | ||
| Calories from fat | 185.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.58g | 32% | |
|---|---|---|---|
| Cholesterol | 72.56mg | 24% | |
| Sodium | 1056.5mg | 44% | |
| Potassium | 367.1mg | 8% | |
| Total Carbs | 25.83g | 9% | |
| Sugars | 6.89g | 28% | |
| Dietary Fiber | 2.03g | 8% | |
| Protein | 16.96g | 34% | |
| Vitamin C | 7.4mg | 12% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 2mg | 11% | |
| Calcium | 142.3mg | 14% | |
| Amount Per 100 g | |||
| Calories | 114.39 Kcal (479 kJ) | ||
| Calories from fat | 59.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.63g | 32% | |
|---|---|---|---|
| Cholesterol | 23.39mg | 24% | |
| Sodium | 340.54mg | 44% | |
| Potassium | 118.33mg | 8% | |
| Total Carbs | 8.33g | 9% | |
| Sugars | 2.22g | 28% | |
| Dietary Fiber | 0.65g | 8% | |
| Protein | 5.47g | 34% | |
| Vitamin C | 2.4mg | 12% | |
| Vitamin A | 0.2mg | 16% | |
| Iron | 0.6mg | 11% | |
| Calcium | 45.9mg | 14% | |
* 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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