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Suggest a better descriptionMelt butter, add onion and cook until tender but not brown. add potatoes and just enough water to cook potatoes. When potatoes are tender add parseley, salt and pepper, and clams with their juice. Just before serving add 2 cups milk and heat but do NOT boil. Mrs. William McG. Harlow From a book of recipes compiled by members and friends of the LONDONTOWN PUBLIK HOUSE ASSEMBLY, EDGEWATER, MD 21037. Funds from sale of book used in restoration and maintenance of the 17th century inn (hint, hint). File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/london13.zip
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Serving Size: 1 Serving (503g) | ||
Recipe Makes: 4 | ||
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Calories: 722 | ||
Calories from Fat: 438 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 48.7g | 65 % | |
Saturated Fat 29.6g | 148 % | |
Monounsaturated Fat 12.2g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 200.8mg | 62 % | |
Sodium 514.9mg | 18 % | |
Potassium 1495.3mg | 39 % | |
Total Carbohydrate 37.9g | 11 % | |
Dietary Fiber 4g | 16 % | |
Sugars, other 33.8g | ||
Protein 34.1g | 49 % | |
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: 722
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