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Recipe Category / Soups

Clam chowder

  • Egg Free Diet

    It is usually followed when someone is allergic to this food.

  • Nuts Free Diet

    It is usually followed when someone is allergic to nuts.

Clam chowder

Method

  • Clean the clams well under running water, removing any sand there might be left.
  • Heat the olive oil in a pot over medium heat.
  • Finely chop the onion, the garlic, and the leek, add them to the pot, and sauté them for 2-3 minutes until lightly golden.
  • Add the clams into the pot and sauté them for 2 minutes. 
  • Deglaze the pot with the wine and let half of it evaporate for 2 minutes.
  • Add the water, cover the pot with its lid, and let it come to a boil until the clams open. 
  • Remove the pot from the heat.
  • Strain the pot’s stock into a bowl and set it aside for the soup.
  • Take the meat from the inside of the clams and add it to a bowl.
  • Discard any clams that have not opened.

For the soup

  • Put 4 bacon rashers into the bottom of the pot.
  • Transfer the pot over medium heat and sauté the bacon for 2-3 minutes on each side, until golden. 
  • Remove the bacon rashers and transfer them to a bowl.
  • Sauté the rest of the bacon rashers into the pot. Once they are ready, add them to the bowl as well.
  • Add the butter into the pot and let it melt. 
  • Finely chop the celery, the leek, and the onion. 
  • Add the vegetables into the pot and sauté them for 2-3 minutes, until they are lightly golden.
  • Finely chop the garlic and sauté it with the rest of the veggies for 1 more minute.
  • Peel the potatoes and cut them into 2 cm cubes. 
  • Add the potatoes into the pot, along with the flour, and sauté for 1 more minute. 
  • Add the clam stock, salt, pepper, and the thyme.
  • Lower the heat to medium-low and simmer for 15-20 minutes until the vegetables are tender.
  • Add the heavy cream and the bay leaf into the pot, and allow 4 minutes for the heavy cream to come to a boil. 
  • Remove the pot from the heat and discard the bay leaf.
  • Finely chop the bacon, the spring onion, and add them to the pot along with the clam meat you’ve set aside.
  • Serve with thyme and freshly ground pepper.
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Nutritional
Chart

Nutrition information per portion

559
Calories (kcal)
28 %

Calories

Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

42.0
Total Fat (g)
60 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

24.0
Saturated Fat (g)
120 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

27.0
Total Carbs (g)
10 %

Carbohydrates

The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

6.5
Sugars (g)
7 %

Sugars

Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

16.0
Protein (g)
32 %

Protein

It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

3.5
Fibre (g)
14 %

Fibers

They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

0.93
Sodium (g)
16 %

Salt

A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.

*To calculate nutritional table data, we use software by Nutritics logo

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