4 Serves
98 Mins
37 g
45 g
9 g
Prepare the base by finely chopping the onions and garlic, and dicing the carrots and potatoes.
Ingredients, vitamins, and health benefits
Onion
Garlic
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Vitamin K
15 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
26 µg / 2.4 µgFolate
74 µg / 400 µgCalcium
136 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
89 mg / 420 mgPhosphorus
580 mg / 1,250 mgPotassium
1029 mg / 4,700 mgSodium
2672 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
71 µg / 55 µgFiber
4 g / 28 gSugar
7 g / 50 gSaturated Fat
1 g / 20 gCholesterol
68 mg / 300 mgCaffeine
0 mgNet Carbs
41 gAlcohol
0 g
Heat the olive oil in a large pot over medium heat.
Add the onions and garlic to the pot and sauté until they are translucent and fragrant.
Stir in the diced carrots and potatoes, then pour in the vegetable broth.
Bring the mixture to a gentle boil, then reduce the heat and simmer for 30 minutes until the vegetables are tender.
Add the fresh clams to the pot and continue to simmer for another 20 minutes until the clams have opened.
Season the chowder with salt and black pepper to taste, then serve hot.
Carrots
Potatoes
Olive Oil
Vegetable Broth
Clams
Salt
Black Pepper
Vitamin A
534 µg / 900 µgVitamin C
23 mg / 90 mgVitamin E
3 mg / 15 mgVitamin K
15 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
26 µg / 2.4 µgFolate
74 µg / 400 µgCalcium
136 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
89 mg / 420 mgPhosphorus
580 mg / 1,250 mgPotassium
1029 mg / 4,700 mgSodium
Fiber
4 g / 28 gSugar
7 g / 50 gSaturated Fat
1 g / 20 gCholesterol
68 mg / 300 mgCaffeine
0 mgNet Carbs
14
g8
g16
g
RomanianZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
71 µg / 55 µgAlcohol
0 g