Estimated Nutrition (whole recipe, rough)
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Clam | 100g cooked | 148 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Celery Stalks | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 8 slices bacon (breakfast bacon, streaky bacon)
- 1 medium onion, chopped
- 2 celery stalks, diced
- 125 mL Chardonnay (or comparable white wine)
- 250 mL heavy cream
- 250 mL milk
- 2 cans clam meat (approx. 150 g)
- 2 large bay leaves
- 15 mL fresh thyme
- 250 g grated raw potato
- 400 mL unsweetened condensed milk
- 50 g fresh Italian parsley, chopped
- salt and pepper to taste
- =
Directions
In heavy-bottomed saucepan, cook bacon until crispy, then drain off half the melted fat. Add onions and celery with a dash of water and sauté several minutes. Drain clams and set juice aside.
Add wine, cream, milk and clam juice, then bay leaves, thyme and grated potato. Slowly bring mixture to boil and continue cooking 15 minutes at low heat, until potatoes are soft and soup has thickened.
Remove pot from heat. Add clam meat, condensed milk and parsley and warm again. Season to taste with salt and pepper and serve hot immediately.