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Linguine With White Clam Sauce

Serves 4

Seafood

1 (8-ounce) bottle Clam, juice
1 (6.5-ounce) cans Clams

Produce

1 Basil, fresh
1 Garlic cloves
1 Parsley, fresh

Condiments

1 Butter or margarine
1 Lemon juice, fresh

Pasta & Grains

1 Linguine

Baking & Spices

1 Red pepper, dried

Oils & Vinegars

1 Olive oil

Beer, Wine & Liquor

1 White wine, dry
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    Tortilla Soup Yield: 10 cups Nutritional Information Amount per serving Calories: 112 Fat: 0.8g Cholesterol: 13mg Sodium: 513mg Ingredients 2 (4-ounce) skinned and boned chicken breast halves, cubed 2 cups frozen whole kernel corn, thawed 1 large onion, chopped 2 garlic cloves, pressed 2 (14 1/2-ounce) cans low-sodium fat-free chicken broth 1 (10 3/4-ounce) can tomato puree 1 (10-ounce) can diced tomatoes and green chiles 1 can of black beans 1 teaspoon salt 2 teaspoons ground cumin 1 teaspoon chili powder 1/8 teaspoon ground red pepper 1/8 teaspoon ground black pepper 1 bay leaf 4 (5 1/2-inch) corn tortillas Garnish: chopped fresh cilantro Preparation Combine first 13 ingredients in a 4-quart slow cooker. Cover and cook at HIGH 6 hours. Discard bay leaf. Cut tortillas into 1/4-inch-wide strips; place on a baking sheet. Bake at 375° for 5 minutes. Stir and bake 5 more minutes or until crisp. Serve with soup; garnish, if desired. Southern Living NOVEMBER 1998 This is my favorite

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