Steam clams and pry open. Drain off and measure liquid; there should be 1 cup. Put the carrots, potatoes, and celery into the broth, cover, and boil gently until tender. Then cut clams finely with sharp kitchen scissors, saute the clams and onions in the chicken fat (or butter) for 5 minutes. Blend flour evenly into this mixture. Add broth and vegetables gradually, stirring constantly to keep smooth. Add the clam broth, cream and seasonings. Reheat just to boiling and serve immediately. Makes about 8 cups. Posted to recipelu-digest Volume 01 Number 323 by firstname.lastname@example.org (Nadia I Canty) on Nov 28, 1997
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|Serving Size: 1 Serving (1402g)|
|Recipe Makes: 1|
|Calories from Fat: 1481 (60%)|
|Amt Per Serving||% DV|
|Total Fat 164.6g||219 %|
|Saturated Fat 61.8g||309 %|
|Monounsaturated Fat 62.5g|
|Polyunsanturated Fat 27.7g|
|Cholesterol 740.7mg||228 %|
|Sodium 844.8mg||29 %|
|Potassium 3466.1mg||91 %|
|Total Carbohydrate 83g||24 %|
|Dietary Fiber 9.5g||38 %|
|Sugars, other 73.5g|
|Protein 158.6g||227 %|
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Calories per serving: 2474
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