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Categories:Viewed: 30 - Published at: 8 years ago
Ingredients
- 2 slice bacon
- 2 large green onions
- 4 c. reduced-fat (2%) milk
- 1 bottle clam juice
- 1 package frozen cauliflower
- 1 package dehydrated au gratin potatoes
- 1 can whole baby clams
Method
- In 3-quart saucepan, cook bacon over medium heat until browned.
- Meanwhile, thinly slice green onions; reserve 2 tablespoons sliced green tops for garnish.
- With slotted spoon, transfer bacon to paper towels to drain.
- Discard bacon fat.
- Add green onions, except reserved tops, to saucepan; cook 30 seconds, stirring.
- Add milk, clam juice, frozen cauliflower, and au gratin cheese-sauce mix, stirring to blend.
- Cover and heat to boiling over high heat, stirring once.
- Stir potatoes into mixture in saucepan.
- Reduce heat to medium-low and cook, covered, about 8 minutes or until potatoes are tender, stirring occasionally.
- Stir in clams and bacon; heat through.
- Sprinkle with reserved green onion to serve.
