Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light May 1999

Gallery

Recipe Summary test

Yield:
6 servings (serving size: 1 1/3 cups)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a large saucepan over medium-high heat. Add onion and garlic; sauté 2 minutes. Add potato and next 5 ingredients (potato through clam juice); bring to a boil. Cover and cook 15 minutes or until potato is tender. Stir in clams; cook 3 minutes. Ladle into soup bowls; sprinkle with parsley.

    Advertisement

Nutrition Facts

143 calories; calories from fat 20%; fat 3.1g; saturated fat 0.5g; mono fat 1.9g; poly fat 0.5g; protein 8g; carbohydrates 21.8g; fiber 2.6g; cholesterol 21mg; iron 4.2mg; sodium 660mg; calcium 92mg.
Advertisement