Ingredients:
- 1 heaping tbsp white pepper
- 1 heaping tbsp salt
- 1 1/2 spanish onion, diced
- 1 quart quahog juice
- 1 heaping tbsp fresh thyme
Directions:
- In large stock pot, cover potatoes with water by 2 inches. Add salt and pepper, and bring to boil then reduce to a simmer.
- In large skillet, heat the salt pork. Add the onion and saute. When onions are translucent, add to the simmering potatoes.
- Add quahogs, quahog juice, and thyme to the potatoes. Simmer for 30 minutes or until potatoes are cooked through.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 379.04 Kcal (1587 kJ) | ||
| Calories from fat | 206.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.93g | 35% | |
|---|---|---|---|
| Cholesterol | 59.03mg | 20% | |
| Sodium | 772.62mg | 32% | |
| Potassium | 732.22mg | 16% | |
| Total Carbs | 32.6g | 11% | |
| Sugars | 1.36g | 5% | |
| Dietary Fiber | 2.72g | 11% | |
| Protein | 13.01g | 26% | |
| Vitamin C | 31.3mg | 52% | |
| Iron | 141mg | 783% | |
| Calcium | 60.4mg | 6% | |
| Amount Per 100 g | |||
| Calories | 188.47 Kcal (789 kJ) | ||
| Calories from fat | 102.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.4g | 35% | |
|---|---|---|---|
| Cholesterol | 29.35mg | 20% | |
| Sodium | 384.17mg | 32% | |
| Potassium | 364.08mg | 16% | |
| Total Carbs | 16.21g | 11% | |
| Sugars | 0.68g | 5% | |
| Dietary Fiber | 1.35g | 11% | |
| Protein | 6.47g | 26% | |
| Vitamin C | 15.6mg | 52% | |
| Iron | 70.1mg | 783% | |
| Calcium | 30mg | 6% | |
* 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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