- Portion size 4 servings
- Credits : Canadian Living Magazine: March 2004
Ingredients
Method
Drain clams, reserving juice; set aside.In large saucepan, cook bacon over medium heat for 5 minutes; drain off fat. Add onion, celery and garlic; cook, stirring occasionally, until softened, about 5 minutes. Add potatoes, flour, salt and pepper; stir until vegetables are coated.
Stir in stock and reserved clam juice; bring to simmer. Cover and cook, stirring, until potatoes are tender, 15 minutes.
Add milk, corn and reserved clams; heat until bubbling and hot, 3 minutes. Serve garnished with parsley.
Nutritional facts Per serving: about
- Sodium 780 mg
- Protein 19 g
- Calories 297.0
- Total fat 9 g
- Cholesterol 40 mg
- Saturated fat 4 g
- Total carbohydrate 36 g
%RDI
- Iron 76.0
- Folate 22.0
- Calcium 19.0
- Vitamin A 14.0
- Vitamin C 38.0
