Fry bacon in soup pot until crisp, remove. Saute onion till clear, add clams, liquor, and heat to cook clams. Add potatoes & spices and cook briefly. Add soup, tomatoes and cream. Simmer 10-15 min. Do not boil. Add clam broth to taste. Garnish with asparagus spears.
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|Serving Size: 1 Serving (1767g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 3035 (88%)|
|Amt Per Serving||% DV|
|Total Fat 337.2g||450 %|
|Saturated Fat 206.2g||1031 %|
|Monounsaturated Fat 99.4g|
|Polyunsanturated Fat 13.5g|
|Cholesterol 1127.8mg||347 %|
|Sodium 910.5mg||31 %|
|Potassium 2218.4mg||58 %|
|Total Carbohydrate 67.4g||20 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 66.2g|
|Protein 49.4g||71 %|
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Calories per serving: 3430
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