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4 servings
30 min active time
40 min total time
4.0 (2 votes)
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Original
1 lb | |
2 Tbsp | |
12 oz | |
2 | |
7 Tbsp | |
1 cup | |
4 cups | |
2 | |
14 oz | |
to taste | |
6 oz | |
4 Tbsp |
Amount per serving
Daily %
Calories
655
33%
Total Fat
16 g
20%
Cholesterol
72 mg
24%
Sodium
638 mg
28%
Total Carbohydrates
91 g
33%
Fiber
6.4 g
23%
Total Sugar
19 g
Proteins
36 g
72%
Calcium
457 mg
35%
Iron
8.6 mg
48%
Potassium
1610 mg
34%
Vitamin D
2.7 mcg
13%
Daily % are based on a 2000-calorie diet. Your daily values may be higher or lower depending on your needs (guideline from FDA).
Disclaimer: The nutrition depends on the products you use, as there can be large variations between products. This information may be incomplete/inaccurate, as we may not have accurate data for some ingredients.
- 1Gather ingredients.
- 2Peel and dice the potato. Add to a pan, submerge with water and bring to a boil on medium-high heat.
- 3Dice the onion.
- 4In a large pan, melt the butter on medium heat. Once melted, add the diced onion and cook it for 2 minutes (avoid caramelization).
- 5Finely dice the celery stalks and add to the pan, still on medium heat.
- 6Mix in the flour in the pan and cook for 2 minutes.
- 7Add the clam juice and stir until smooth.
- 8Add the milk and bay leaves.
- 9Chop the clams and add to the pan. Let it simmer and reduce while the potatoes are cooking in the 2nd pan.
- 10Once the potatoes are almost cooked, strain them and dump them in the clam mixture. Let it simmer on medium-high for 5-10 minutes until the potatoes are fully cooked. Season to taste.
- 11Serve warm, with oyster crackers finely sliced scallions.
- 1Gather ingredients.
Published by Julien Amelot