Ingredients

  • 1 dozen clams, in their shells
  • 2 tablespoons bacon drippings
  • 4 medium potatoes, peeled and diced
  • 3 onions, diced
  • 4 stalks celery, diced
  • 1 large can of whole tomatoes
  • 1 tablespoon sugar
  • Pepper to taste
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      458 calories; 8 grams fat; 3 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 58 grams carbohydrates; 7 grams dietary fiber; 10 grams sugars; 35 grams protein; 67 milligrams cholesterol; 1313 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Four to six servings

Preparation

  1. Place the clams and 4 cups of water in a large saucepan. Cover and cook over high heat for 10 minutes, or until the clams have opened. Drain, reserving the liquid. Remove the clams from their shells, discarding the shells, and grind with a meat grinder. Set aside.
  2. Heat the bacon drippings in a kettle over medium heat. Add the potatoes, onion, celery, tomatoes, sugar and the reserved clam liquid. Stew for about 40 minutes, or until the vegetables are soft.
  3. Add the clams and season with freshly ground pepper to taste. Simmer over low heat for 15 to 20 more minutes. Serve with crackers or toast.

1 hour 15 minutes

Dining and Cooking