SHOPPING CARTWhite Clam Sauce, Low Sodium
Nutrition Facts
Serving Size:
2 oz
Amounts Per Serving
Calories 35
Calories from Fat 10
Calories from Fat 10
| % Daily Value* | ||
| Total Fat 1.5g | 2% | |
| Saturated Fat 1g | % | |
| Trans Fat 0g | ||
| Cholesterol 2mg | 1% | |
| Sodium 110mg | 5% | |
| Potassium 30mg | 0% | |
| Total Carbohydrate 5g | 2% | |
| Dietary Fiber 0g | 0% | |
| Sugars 1g | ||
| Protein 1g | ||
| Vitamin A 0% | • | Vitamin C 2% |
| Calcium 2% | • | Iron 10 % |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
| Calories: | 2,000 | 2,500 | |
| Total Fat | Less than | 65g | 80g |
| Sat. Fat | Less than | 20g | 25g |
| Cholesterol | Less than | 300mg | 300mg |
| Sodium | Less than | 2,400mg | 2,400mg |
| Total Carbohydrate | 300mg | 375mg | |
| Dietary Fiber | 25g | 30g | |
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
Fat 9 • Carbohydrate 4 • Protein 4
Yield: 1 Gallon
Serving Size: 2 oz
Ingredients
| Amount | Ingredients |
| 1 Tbsp | Olive Oil |
| 1/4 cup | Garlic, Minced |
| 1 cup | Onions, Chopped |
| 1/2 cup | White Wine |
| 1 gal | Water |
| 1/4 cup | Custom Culinary® Master’s Touch® All-Natural Reduced Sodium Clam Base |
| 20 oz. | Custom Culinary® Whisk & Serve® Cream Soup and Sauce Starter |
| 1 lb | Clams, Frozen, Chopped |
| 3 Tbsp. | Parsley, Fresh, Chopped |
| 1/2 tsp. | White Pepper, Ground |
Recommended Products: 1285 Whisk & Serve® Cream Soup & Sauce Starter, 5507 Master’s Touch® Reduced Sodium Clam Base
Directions
- In a 6-qt pot, heat the oil and sauté the garlic and onions.
- Add the wine and water and Custom Culinary® Master’s Touch® All Natural Reduced Sodium Clam Base. Bring to a boil.
- Turn off heat and add the Custom Culinary® Whisk & Serve® Cream Soup and Sauce Starter. Whisk until smooth blended well.
- Over low heat, add the clams, bring to proper temperature, then add the parsley and season with the white pepper. Adjust seasoning, as desired, with clam base and white pepper.
- Add the parsley and hold above 140º F
Chef's Tips
This is a reduced sodium recipe. For a full-flavor version, add another TBSP or so of clam base. Frozen clams are generally of higher quality and lower sodium content than canned clams
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