Cover vegy's with clam juice. Cook until tender. In stock pot make a roux with butter and flour, stir in half and half. Cook until thick, add vegy mixture, clams, salt and pepper and vinegar.. Add milk to desired consistancy.
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|Serving Size: 1 Serving (310g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 194 (56%)|
|Amt Per Serving||% DV|
|Total Fat 21.5g||29 %|
|Saturated Fat 13g||65 %|
|Monounsaturated Fat 5.8g|
|Polyunsanturated Fat 1g|
|Cholesterol 84.4mg||26 %|
|Sodium 271.5mg||9 %|
|Potassium 672.3mg||18 %|
|Total Carbohydrate 24.4g||7 %|
|Dietary Fiber 1.9g||7 %|
|Sugars, other 22.5g|
|Protein 14.4g||21 %|
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Calories per serving: 347
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