Try adding carrots when adding potatoes and/or minced clams.
In saucepan, cook bacon until crisp. Pour off all but 3 tablespoons drippings from saucepan. Add onions; brown a bit. Add potatoes and water. Cook, covered, about 15 minutes or until potatoes are tender. Blend in chicken soup, milk and salt. Heat, but do not boil. To serve, garnish with crisp bacon and parsley.
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Serving Size: 1 Serving (519g) | ||
Recipe Makes: 4 | ||
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Calories: 429 | ||
Calories from Fat: 258 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.7g | 38 % | |
Saturated Fat 9.3g | 46 % | |
Monounsaturated Fat 12.6g | ||
Polyunsanturated Fat 4g | ||
Cholesterol 42.9mg | 13 % | |
Sodium 1570mg | 54 % | |
Potassium 654.2mg | 17 % | |
Total Carbohydrate 31g | 9 % | |
Dietary Fiber 3.1g | 13 % | |
Sugars, other 27.9g | ||
Protein 12.3g | 18 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 429
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