Soup
Clam & Potato Chowder with Gelatin Broth
PrepPr15 minCookCk25 minTotalTot40 minServesSrv4Ca:PCa:P1:0.8
Ingredients
- 24 fresh clams, cleaned
- 1 russet potato, peeled, chopped, and cooked until soft
- 2 tbsp butter
- 2 small garlic cloves, minced
- 1 bay leaf
- 1/2 cup gelatin broth
- 1 tbsp einkorn flour
- 1 cup milk and/or heavy cream
- 1/4 tsp white pepper
- Pickling salt and black pepper, to taste
- Chopped chives, for garnish (Optional)
Directions
- Steam clams in 1 inch of boiling water, covered, 5–10 min until they open. Discard unopened ones. Chop clam meat and reserve steaming liquid.
- Melt butter in saucepan over medium heat. Sauté garlic 1 min, add bay leaf, then stir in flour to make a roux.
- Whisk in gelatin broth and a few tbsp of clam liquid (avoid grit). Add milk/cream and stir until slightly thickened.
- Add cooked potato and chopped clams. Simmer a few minutes.
- Season with white pepper, Pickling salt, and black pepper. Remove bay leaf.
- Serve hot, garnished with chopped chives.
Contribution
by metabolicsupremacyNutrition Facts
Per serving (1 of 4). Does not change when you scale ingredients.
- Calories 146.7
- Total Fat 33.5g
- Saturated Fat 20g
- Trans Fat 1.2g
- Polyunsaturated Fat 0.7g
- Monounsaturated Fat 1.9g
- Cholesterol 100 mg
- Sodium 798.1 mg
- Carbohydrate 54.8g
- Fiber 5.2g
- Sugar 13g
- Protein 19.2g
- Calcium 419.5 mg
- Phosphorus 337.4 mg
- Ca:P ratio 1:0.8
- Vitamin A 116.2 mcg
- Vitamin C 2.6 mg
- B1 (Thiamin) 0.1 mg
- B2 (Riboflavin) 0.4 mg
- B3 (Niacin) 2 mg
- B5 (Pantothenic) 0.9 mg
- B6 0.2 mg
- Folate 13.9 mcg
- B12 1.4 mcg
- Vitamin K 0.2 mcg
- Copper 0.1 mg
- Zinc 1.3 mg
- Selenium 5.7 mcg
