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Clam Chowder Casserole

  Bacon slices 4 , cut in 1-inch pieces
  Chopped onion 1⁄3 Cup (5.33 tbs)
  Canned cream of potato soup 10 3⁄4 Ounce (1 Can, Undiluted)
  Milk 1 Cup (16 tbs)
  Celery seed 1⁄4 Teaspoon
  Canned minced clams 8 Ounce (1 Can, 7 To 8 Ounce)
  Paprika To Taste

Place bacon pieces in a 2-quart casserole.
Cover with paper towel.
Microwave at HIGH 4 minutes.
With a slotted spoon, remove bacon.
Place on paper towel to drain.
Remove bacon drippings and return 2 tablespoons to casserole.
Stir in onion.
Cover with waxed paper.
Microwave at HIGH 2 minutes.
Stir in potato soup, milk, celery seed, and undrained clams.
Cover with waxed paper and microwave at HIGH 4 to 6 minutes.
Stir well after 3 minutes.
Let stand, covered, 3 minutes.
To serve, ladle the chowder into soup bowls.
Sprinkle with crumbled bacon and paprika.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 717 Calories from Fat 188

% Daily Value*

Total Fat 21 g32.6%

Saturated Fat 8.8 g44.1%

Trans Fat 0 g

Cholesterol 196.7 mg65.6%

Sodium 2418.8 mg100.8%

Total Carbohydrates 57 g19.1%

Dietary Fiber 2.6 g10.6%

Sugars 19.4 g

Protein 72 g144.5%

Vitamin A 46.7% Vitamin C 91.7%

Calcium 54.9% Iron 364.2%

*Based on a 2000 Calorie diet

Clam Chowder Casserole Recipe