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    LC Clam Chowder

    List of Ingredients

    2 1/2 c. water
    three 6.5-oz. cans minced clams (with liquid)
    1/2 cup soy flour
    1 tsp. fresh parsley (minced)
    1/2 tsp. salt
    1 bay leaf
    dash ground thyme
    2 c. diced cauliflower
    1 c. heavy cream


    1. Drain liquid from the clams into a large saucepan.
    Add the water and stir in flour, parsley, salt, bay leaf and thyme. Be sure flour is thoroughly blended into the liquids. Place on a burner at medium heat.
    2. While stirring constantly, bring to the point it is bubbling and add the cauliflower and simmer for 5 minutes. (Keep an eye on it, you may need to stir to prevent it from sticking to the bottom of the pan).
    3. Add the clams and simmer another 10 minutes, stirring frequently.
    4. Add the cream and simmer for an additional 5 minutes. Watch the pan carefully and reduce the heat if chowder tries to boil over.
    Makes 5 servings.




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