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4 slices bacon, diced |
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1 cup diced onion |
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3 tablespoons flour |
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Salt and pepper |
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1 bottle (8 ounces) clam juice |
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2 large potatoes, peeled and diced |
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3 cups whole milk or half-and-half |
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2 cans (6-*1/2 ounces each) chopped clams |
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Put bacon in a large pot and cook on medium heat. |
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When bacon is crisp, add onion and increase heat to high. Cook, stirring occasionally, until translucent, about 5 minutes (lower heat if onions appear to be burning).
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Sprinkle onion with flour and stir. Add salt, pepper and clam juice gradually, stirring to work out lumps. Add potatoes and milk. Cover and cook 20 minutes, or until potatoes are done. Add clams and heat through. Taste for seasoning. Add salt and pepper if needed.
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Serve with crackers or rolls and raw vegetables.
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| | Approximate values per serving (using whole milk): 381 calories, 11 g fat, 92 mg cholesterol, 34 g protein, 35 g carbohydrates, 1 g fiber, 525 mg sodium, 27 percent calories from fat. |
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recipe from: The Arizona Republic, 3/21/04
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