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Easy Clam Chowder

Submitted by betty.riordan

Fish soup

YIELD

3 servings

PREP

10 min

COOK

5 min

READY

18 min

Ingredients

10 ¾

OUNCES SOUP, POTATO
1 can *

10 ¾

OUNCES MILK
1 can

2

EACH CARROTS
shredded

6 ½

OUNCES CLAMS, CANNED
with juice, 1 can, minced *

½

TEASPOON THYME *

1

TABLESPOON BUTTER

2

EACH BACON
crumbled *

Directions

Combine all and heat to a boil, but don’t scald.

Add butter and serve with crumbled bacon on top.

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 153g (5.4 oz)

Amount per Serving

Calories 103 52% of calories from fat

% Daily Value *

Total Fat 6g 9%

Saturated Fat 4g 19%

Trans Fat 0g

Cholesterol 19mg 6%

Sodium 99mg 4%

Total Carbohydrate 3g 3%

Dietary Fiber 1g 5%

Sugars g

Protein 8g

Vitamin A 143% • Vitamin C 4%

Calcium 14% • Iron 1%

* based on a 2,000 calorie diet How is this calculated?