6 Serves
83 Mins
Prepare the base by finely dicing the onions, carrots, celery, and potatoes using a chef's knife on a cutting board.
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Vitamin K
15 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
43 µg / 400 µgCalcium
51 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
31 mg / 420 mgPhosphorus
78 mg / 1,250 mgPotassium
638 mg / 4,700 mgSodium
1470 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
3 g / 28 gSugar
9 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
30 gAlcohol
0 g
Heat the olive oil in a large stock pot over medium heat, then sauté the onions, carrots, and celery until softened.
Stir in the minced garlic and tomato paste, cooking for one minute until fragrant.
Add the diced potatoes, vegetable broth, and clams to the pot, bringing the mixture to a gentle boil.
Reduce the heat to low, cover, and simmer the chowder for 40 minutes until the potatoes are tender and the flavors have melded.
Season the soup with salt and black pepper to taste, then serve hot in bowls.
19
g22
g21
g
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