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“An adaptation of the more popular versions of a New England Style Clam Chowder. Contains plenty of vegetables and can be served as the main course. To enhance the meal serve with warm french bread.”
READY IN:
45mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook bacon in a medium size stock pot until crisp.
  2. Add potatoes, carrot, onion and celery.
  3. Cook stirring frequently until onions are tender.
  4. Add evaporated milk, coconut milk, clam nectar and clams.
  5. In a small jar mix together water and corn starch.
  6. Add corn starch mixture to stock pot.
  7. Add remaining ingredients.
  8. Heat until just below boiling.
  9. Reduce to simmer.
  10. Serve when potatoes are tender (about 20 minutes).

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