Directions:
- In a stockpot, combine the potatoes, onions, celery and water. Drain clams, reserving juice; set clams aside. Add juice to potato mixture. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until potatoes are tender.
- Meanwhile, in a large saucepan, melt butter over medium heat. Whisk in flour. Cook and stir for 5 minutes or until lightly browned. Gradually stir in cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Gradually stir into potato mixture.
- Add the vinegar, parsley, salt, pepper and clams. Cook 5-10 minutes longer or until heated through. Yield: 22 servings (1 cup each).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 392.23 Kcal (1642 kJ) | ||
| Calories from fat | 208.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.18g | 36% | |
|---|---|---|---|
| Cholesterol | 68.15mg | 23% | |
| Sodium | 424.54mg | 18% | |
| Potassium | 386.44mg | 8% | |
| Total Carbs | 38.94g | 13% | |
| Sugars | 1.58g | 6% | |
| Dietary Fiber | 1.59g | 6% | |
| Protein | 7.34g | 15% | |
| Vitamin C | 7mg | 12% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 0.6mg | 3% | |
| Calcium | 119.1mg | 12% | |
| Amount Per 100 g | |||
| Calories | 142.82 Kcal (598 kJ) | ||
| Calories from fat | 75.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.44g | 36% | |
|---|---|---|---|
| Cholesterol | 24.82mg | 23% | |
| Sodium | 154.58mg | 18% | |
| Potassium | 140.71mg | 8% | |
| Total Carbs | 14.18g | 13% | |
| Sugars | 0.58g | 6% | |
| Dietary Fiber | 0.58g | 6% | |
| Protein | 2.67g | 15% | |
| Vitamin C | 2.6mg | 12% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.2mg | 3% | |
| Calcium | 43.4mg | 12% | |
* 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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