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Norma Murphy: "Used 2 cans of evaporated milk, added a little bi…" Read More
13Ingredients
45Minutes
410Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. unsalted butter
- 2 Tbsp. flour
- 1 white onion (large, chopped fine)
- 2 russet potatoes (medium, peeled and cubed)
- 3 cups 2% milk
- 1 cup vegetable broth (fat free)
- 20 oz. clams (drained, juice reserved)
- 2 bay leaves
- 1 tsp. thyme
- 2 Tbsp. chopped parsley (fresh)
- kosher salt
- pepper
- 1 cup fresh corn
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NutritionView More
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410Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories410Calories from Fat100 |
% DAILY VALUE |
Total Fat11g17% |
Saturated Fat5g25% |
Trans Fat |
Cholesterol80mg27% |
Sodium640mg27% |
Potassium1420mg41% |
Protein30g |
Calories from Fat100 |
% DAILY VALUE |
Total Carbohydrate48g16% |
Dietary Fiber4g16% |
Sugars13g |
Vitamin A20% |
Vitamin C60% |
Calcium35% |
Iron130% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Norma Murphy 4 years ago
Used 2 cans of evaporated milk, added a little bit of dried marjoram, dried dill, fresh basil and parsley. I did use 1 slice of bacon to sauté onion and some celery.yum! Didn’t use any salt, there was enough with the veggie broth and clam broth. Used better than bouillon vegetable base. Didn’t peel potatoes because skin has lots of vitamins in them. Good for you! 😎 oh yeah, used immersion blender, just a couple of blends. Truly a righteous meal!