DRAIN CLAMS AND RESERVE JUICE, ADD WATER IF NEEDED. SAUTE ONIONS AND CELERY IN 1 TBSP BUTTER IN THE CHOWDER POT. WHEN TRANSPARENT, ADD CLAM JUICE, POTATOES, BACON, CARROTS, SALT, PEPPER, AND SOY SAUCE. SIMMER UNTIL CARROTS ARE JUST TENDER. YOU CAN HOLD @ THIS POINT AND FINISH JUST BEFOR SERVING IF DESIRED. ADD THE MILK, MUSHROOMS, CORN, CLAMS, AND REMAINING BUTTER. BRING ALMOST TO A BOIL BUT DO NOT BOIL!! TASTE FOR SEASONING AND LET SIT FOR 5 MINUTES BEFORE SERVING.
Serve this with lots of sour dough french bread!!
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|Serving Size: 1 Serving (102g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 70 (54%)|
|Amt Per Serving||% DV|
|Total Fat 7.8g||10 %|
|Saturated Fat 4.9g||24 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 20.3mg||6 %|
|Sodium 117.1mg||4 %|
|Potassium 367.6mg||10 %|
|Total Carbohydrate 13.7g||4 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 11.5g|
|Protein 1.8g||3 %|
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Calories per serving: 129
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