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    Chunky Vegetable Clam Chowder


    Source of Recipe


    Internet

    List of Ingredients




    2 6 1/2 oz cans minced clams
    2 c. peeled potatoes, cut into 1/2" cubes
    1 c. finely chopped onion
    1 c. chopped celery
    1 tsp. sugar
    1/4 tsp. salt
    1/4 tsp. pepper
    2 10 3/4 oz cans condensed cream of potato soup
    2 c. water
    1 c. nonfat dry milk powder
    1/3 c. flour
    1 c. cold water
    4 slices bacon, crisp-cooked, drained, and crumbled
    Paprika

    Recipe



    Drain clams, reserving liquid. Cover clams; chill. In CP combine reserved clam liquid, potatoes, onion, celery, carrot, sugar, salt, and papper. Stir in potato sour and 2 cups water. Cover; cook on low heat for 8 to 10 hours or on high heat for 4 to 5 hours. If using low heat setting, turn to high. In a medium bowl combine nonfat dry milk powder and flour. Gradually whisk in 1 c. cold water; stir into soup. Cover; cook on high 10 to 15 minutes or till thickened. Stir in clams. Cover; cook 5 minutes more. Ladle soup into bowls. Sprinkle each serving with crumbled bacon and paprika. Makes 6 to 8 servings.

 

 

 


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