New England Clam Chowder
The word "chowder" comes from the French word chaudière, the stew pot in which fishermen cooked their catches of the day. The New England version features milk, while the Manhattan (or red) variety adds tomatoes to the basic recipe.
Makes 2 servings
|1||can (5 ounces) whole baby clams, undrained|
|1||baking potato, peeled and coarsely chopped|
|1/4||cup finely chopped onion|
|2/3||cup evaporated skimmed milk|
|1/4||teaspoon white pepper|
|1/4||teaspoon dried thyme|
|1||tablespoon reduced-fat margarine|
- Drain clams, reserving juice. Add enough water to reserved juice to measure 2/3 cup. Combine clam juice mixture, potato and onion in large saucepan. Bring to a boil over high heat; reduce heat and simmer 8 minutes or until potato is tender.
- Add milk, pepper and thyme to saucepan. Increase heat to medium-high. Cook and stir 2 minutes. Add margarine. Cook 5 minutes or until soup thickens, stirring occasionally.
- Add clams; cook and stir 5 minutes or until clams are firm.
|Serving Size:||1 bowl chowder (1/2 of total recipe)|
|Saturated Fat||1 g|
|Total Fat||4 g|
|Calories from Fat||17 %|
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