6 Serves
88 Mins
Heat the olive oil in a large pot over medium heat.
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Vitamin E
1 mg / 15 mgVitamin K
9 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
38 µg / 400 µgCalcium
69 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
32 mg / 420 mgPhosphorus
123 mg / 1,250 mgPotassium
525 mg / 4,700 mgSodium
1655 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
5 µg / 55 µgFiber
2 g / 28 gSugar
9 g / 50 gSaturated Fat
10 g / 20 gCholesterol
51 mg / 300 mgCaffeine
0 mgNet Carbs
30 gAlcohol
0 g
Add the diced onions and minced garlic to the pot, sautéing until softened and fragrant.
Stir in the diced potatoes and assorted vegetables, cooking for a few minutes to coat them in the oil.
Pour in the vegetable broth and bring the mixture to a gentle simmer, cooking until the potatoes are tender.
Add the clams and simmer until they are cooked through, then finish by stirring in the cream and seasoning with salt and black pepper.
19
g22
g21
g
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