Drain juice from clams and pour over vegetables in saucepan. Add enough water to barely cover. Simmer over medium heat until potatoes are tender. In meantime make white sauce with butter, flour, salt, sugar, cream, and pepper. Add undrained vegetables and clams. Just before serving add cheese and bacon. May place in crockpot to keep at serving temperature.
I grated some carrot into the soup for extra color.
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|Serving Size: 1 Serving (721g)|
|Recipe Makes: 6-8 Servings|
|Calories from Fat: 967 (77%)|
|Amt Per Serving||% DV|
|Total Fat 107.4g||143 %|
|Saturated Fat 62.2g||311 %|
|Monounsaturated Fat 32.9g|
|Polyunsanturated Fat 5.3g|
|Cholesterol 302.9mg||93 %|
|Sodium 817.8mg||28 %|
|Potassium 1087.9mg||29 %|
|Total Carbohydrate 50.2g||15 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 48.2g|
|Protein 26.6g||38 %|
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Calories per serving: 1256
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