Recipe courtesy of the National Fisheries Institute
Preparation facts
Yield: 6 servings
Ingredients
3 lbs littleneck, cherrystone, butter, or other small
hard-shelled clams or 14 ounces minced clams
2 oz salt pork or 3 slices bacon
1 large onion, minced
clam broth
3 medium boiling potatoes, peeled and diced
salt and freshly ground pepper to taste
2 cups milk
1/2 cup half * half or light cream
Directions
Soak clams in salt water for 30 minutes. Scrub clams well under cold
running water with a stiff-bristled brush. Place clams in a kettle with cold water to almost
cover, bring to a boil, and simmer gently for about 10 minutes or until the shells open.
Discard any clams that do not open. Strain broth through cheesecloth and reserve. With a small
knife, remove clams from shells and clean and chop them. In a deep saucepan or pot, fry salt
pork until fat is rendered, do not brown. Add onion and cook until golden. Add reserved broth
and potatoes, season with salt and pepper, and cook until tender, about 10-15 minutes. Add
clams, milk, and cream and heat through. Ladle into soup bowls.
Makes 6-8 servings.
International Fish Cookery
Nutrition facts
Serving Size 1 serving
Calories 189
Calories from Fat 54 (29%)
% Daily Value*
9%Total Fat 6g
15%Saturated
Fat 3.1g
Polyunsaturated Fat 0.3g
Monounsaturated Fat 2.1g
12%Cholesterol 36mg
11%Sodium 266mg
21%Potassium 737mg
7%Total
Carbohydrate 22g
5%Dietary
Fiber 1.4g
Sugars 5g
Sugar Alcohols 0g
24%Protein 12g