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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> US >> US

• Dietary Style

• Preparation Time

  Cooking Time - 25 minutes, Preparation Time - 25 minutes

• Source

  All Recipes

| 1. Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add water to cover, and cook over medium heat until tender. | 2. Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil. | 3. Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
clam	3	cans	minced	878.051	36.4493	149.7792	9.8015
onion	1	cup	minced	64.0	14.944	1.76	0.16
celery	1	cup	diced	16.16	2.9997	0.6969	0.1717
potato	2	cups	cubed	231.0	52.47	6.15	0.27
carrot	1	cup	diced	52.48	12.2624	1.1904	0.3072
butter	3/4	cup		1026.0	47.141999999999996	32.058	86.4
purpose flour	3/4	cup		-	-	-	-
half cream	1	quart		-	-	-	-
red wine vinegar	2	tablespoons		5.662000000000001	0.0805	0.0119	0.0
salt	1	1/2 teaspoons		-	-	-	-
black pepper	to taste		ground	0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.