Bacon Clam Chowder
From the Fall 2006 issue of Cooking for Two Magazine
Prep/Total Time: 30 minutes.
YIELD: 3 servings
· 2 bacon strips, cooked and crumbled
· 3. In a small bowl, mix cornstarch and cream until smooth; stir into pan. Add reserved clam juice. Bring to a boil; cook and stir 2 minutes or until soup is thickened. Stir in butter, cayenne and clams; heat through. Top servings with bacon. Yield: 3 cups.
1 cup: 220 calories, 5g fat (2g saturated fat), 50mg cholesterol, 416mg sodium, 21g carbohydrate (5g sugars, 1g fiber), 20g protein
Diabetic Exchanges: 1 starch, 2 lean meat, 1 vegetable.
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Appreciate what you have.
Be thankful and stop complaining.
Live more, complain less.
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