Clam Chowder with Grated Vegetables
Clam Chowder with Grated Vegetables
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Clam Chowder with Grated Vegetables

25 MIN
30 MIN
4 to 6



  1. In a large pot over medium heat, brown the bacon in 2 tbsp of the butter. Add the vegetables and cook until softened, about 2 minutes. Add the broth, milk, clam juice and brine. Bring to a boil, then simmer for 20 minutes or until the potatoes are tender. Stir in the clams. Season with salt and pepper. Keep warm.
  2. Meanwhile, in a large skillet over medium-high heat, brown the bread cubes in the remaining butter.
  3. Ladle the chowder into bowls. Top with the croutons and sprinkle with chopped parsley.

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.