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964786 -- BROCCOLI SOUP

2 c. chicken broth (1 can)
6 tbsp. butter or margarine
1 1/2 c. chopped clams
1 tsp. thyme
1 tsp. basil
1/4 tsp. red pepper flakes
2 tbsp. white wine
Cut bacon into strips, saute them in 2 quart saucepan. Add onion, celery and
green pepper, small amount of tomato chunks, saute until transparent. Add
water, potatoes, bay leaf and salt. Bring to boil, cover and reduce heat to
low. When potatoes are tender, add clams with liquid, thyme, basil, garlic and
cayenne. Simmer about 5 minutes. Add wine and serve garnished with fresh
parsley.
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