Drain juice from clams and pour over frozen cauliflower and carrots in small pan. Add enough water to cover and cook until tender. Save liquid. Melt butter, add flour and salt, add milk; cook until smooth and thick, stirring constantly. Add sugar, pepper, clams and veggies and cooking liquid. Add bacon and ham; simmer 30 minutes. Sprinkle with parsley flakes.
By Robin from Washington, IA
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