Caribbean Clam Chowder

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  • Makes: 4 servings
  • Start to Finish: 35 mins

Caribbean Clam Chowder

Directions

  1. Chop fresh clams (if using), reserving juice; set clams aside. Strain clam juice to remove bits of shell. (Or drain canned clams, reserving juice.) Add enough water to the reserved clam juice to equal 2-1/2 cups.
  2. In a large saucepan bring the clam liquid to boiling. Stir in sweet potatoes, onion, celery, sweet pepper, dried thyme (if using), and garlic. Return to boiling; reduce heat. Simmer, covered, about 10 minutes or until sweet potatoes are tender.
  3. Mash mixture slightly with a potato masher. Stir in clams, fresh thyme (if using), tomatoes, lime juice, and, if desired, rum. Return to boiling; reduce heat. Simmer, uncovered, for 1 to 2 minutes more.
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Nutrition Facts (Caribbean Clam Chowder)

  • Per serving:
  • 128 kcal ,
  • 1 g fat
  • (0 g sat. fat ,
  • 19 mg chol. ,
  • 337 mg sodium ,
  • 22 g carb. ,
  • 3 g fiber ,
  • 9 g pro.

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