Add chopped vegetables to large pot. Add clams with juice to the pan. Add enough water to cover vegetables. Heat to boiling and cook until tender. Meanwhile, melt butter in separate pan over medium heat. Add flour and cook for a few minutes to get rid of flour taste. Once cooked, add Half and Half slowly to the butter mixture. Stir constantly to prevent scorching. Keep adding half and half until it is all incorporated. Sauce should be thick. Add the sauce to the pot with the vegetables without draining. Salt and pepper to taste.
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|Serving Size: 1 Serving (531g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 544 (68%)|
|Amt Per Serving||% DV|
|Total Fat 60.5g||81 %|
|Saturated Fat 37.7g||189 %|
|Monounsaturated Fat 16.7g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 188.2mg||58 %|
|Sodium 331.4mg||11 %|
|Potassium 1015.9mg||27 %|
|Total Carbohydrate 53.5g||16 %|
|Dietary Fiber 2.9g||11 %|
|Sugars, other 50.7g|
|Protein 15.1g||22 %|
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Calories per serving: 802
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