4
Servings
Prep Time
15 Min
Cook Time
40 Min
  • 2 tablespoons butter
  • 1 1/2 cups chopped onion
  • 1 clove garlic, finely chopped
  • 2 cans (6.5 ounces each) chopped clams, drained, liquid reserved
  • 3 cups milk
  • 2 large russet potatoes, peeled and chopped (about 3 cups total)
  • 1 can (7.6 fluid ounces) NESTLÉ Media Crema
  • WHERE TO BUY
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • Hot pepper sauce (optional)
  • Double fiber toasted bread or toasted bread
  • Fresh herbs for garnish (optional)
Step 1
<b>MELT</b> butter in large saucepan over medium heat. Add onion and garlic; cook, stirring constantly, for 5 minutes or until softened.<BR><BR><b>STIR</b> in reserved clam liquid, milk, potatoes, media crema, salt and pepper. Bring to a boil. Reduce heat to low; cook, stirring occasionally, for 25 to 30 minutes or until potatoes are soft and soup is thickened. Stir in clams; cook until heated through. Add hot pepper sauce to taste.<BR><BR><b>SERVE</B> warm with toasted bread. Garnish with herbs.

Nutrition Information

718.08 Kcal

  • sugar

    14.69 Grams

  • carbohydrates

    67.20 Grams

  • protein

    34.86 Grams

  • fat

    35.08 Grams

  • fiber

    6.21 Grams

  • sodium

    703.72 Milligrams

  • saturedfat

    20.88 Grams

  • calcium

    338.23 Milligrams

  • iron

    4.98 Milligrams

  • potassium

    1779.95 Milligrams

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