Estimated Nutrition (whole recipe, rough)
Counts 14 of 16 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salmon | 100g cooked | 208 |
| Potato | 1 medium (173g) baked | 161 |
| Shrimp | 100g cooked | 99 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Green Bell Pepper | 1 medium (119g) | 31 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Celery | 1 stalk (40g) | 6 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 slices bacon or pancetta, coarsely chopped
- 3 green onions, white and light green parts, chopped, 3 shallots, chopped or 1 small yellow onion, chopped
- 1 leek, white and light green parts, very thinly sliced
- 5 red potatoes, cut into 1/2 -inch cubes
- 1/3 cup chopped green bell peppers
- 1/3 cup sliced celery
- 4 garlic cloves, crushed
- 1 1/2 cups cold water
- 1 cup white wine fish stock
- 1 teaspoon salt
- 1/2 teaspoon fresh ground white pepper
- 1 teaspoon worcestershire sauce
- 2 drops Tabasco sauce
- 3 (6 1/2 ounce) cans clams, with juice
- 2 cups heavy cream
- 1 teaspoon cornstarch
- 1/4 cup bechamel sauce
- 1/2 cup dry sherry
Directions
Place a large, heavy soup pot over medium heat. When hot, add the bacon and fry for 6 to 8 minutes, until crisp.
Transfer to paper towels to drain. Drain off and discard half of the fat in the pot.
Return the bacon to the pot over medium heat and add the onions, leek, potatoes, bell pepper, celery, and garlic. Saute in the reserved bacon fat for 3 to 4 minutes, until softened and tender.
Add the water, stock, salt, pepper, Worcestershire sauce, and Tabasco sauce and stir well. Cover and simmer for 15 minutes, until the potatoes are tender.
Add the clams and their juice, stir well, and then add the cream. Stir in the cornstarch and the bechamel sauce and simmer for another 15 minutes.
Just before serving, stir in the sherry. Transfer to warmed soup bowls and serve at once.
Category:Californian Recipes
Category:Californian Soups