Ingredients:
- 1 1/2 celery stalks, chopped
- pinch crushed red pepper
- 1 bay leaf
- 1 large waxy-style potato (about 3/4 lb), diced
- copyright 2001 television food network, g.p. all rights reserved
Directions:
- Heat the oil in a large pot over medium heat. Add the onion, celery, garlic, and crushed red pepper and cook, covered, stirring occasionally, until soft, about 8 minutes. Stir in the tomato paste and cook, stirring, for about 1 minute more.
- Tie the parsley sprigs, fresh thyme, and bay leaf together with a piece of kitchen twine and add to the pot with the potatoes. Pour in the clam juice and bring to a boil. Lower the heat and simmer, covered, until the potatoes are tender, about 10 minutes.
- Stir in the tomatoes and clams. Cover and bring to a low simmer. Season with pepper to taste. Divide among warm soup bowls and sprinkle with the parsley. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 338.35 Kcal (1417 kJ) | ||
| Calories from fat | 58.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.53g | 10% | |
|---|---|---|---|
| Cholesterol | 30mg | 10% | |
| Sodium | 1598.46mg | 67% | |
| Potassium | 1380.19mg | 29% | |
| Total Carbs | 50.48g | 17% | |
| Sugars | 17.53g | 70% | |
| Dietary Fiber | 3.32g | 13% | |
| Protein | 20.7g | 41% | |
| Vitamin C | 52.4mg | 87% | |
| Iron | 2.6mg | 14% | |
| Calcium | 112mg | 11% | |
| Amount Per 100 g | |||
| Calories | 55.04 Kcal (230 kJ) | ||
| Calories from fat | 9.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.06g | 10% | |
|---|---|---|---|
| Cholesterol | 4.88mg | 10% | |
| Sodium | 260.02mg | 67% | |
| Potassium | 224.51mg | 29% | |
| Total Carbs | 8.21g | 17% | |
| Sugars | 2.85g | 70% | |
| Dietary Fiber | 0.54g | 13% | |
| Protein | 3.37g | 41% | |
| Vitamin C | 8.5mg | 87% | |
| Iron | 0.4mg | 14% | |
| Calcium | 18.2mg | 11% | |
* 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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