ezRecipe-Zee: Cooking Recipe: How to make New England Clam Chowder

New England Clam Chowder

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Date Added:	February 29, 2008
Calories:
Serves:	4
Prep. Time:	0:00
Category:	Fish / Shellfish, Low Fat, Seafood / Shellfish, Soups / Stews

Ingredients:

2     cans          minced clams - (6 1/2 oz ea)
2 1/2 cups          finely-chopped peeled potatoes
1     cup           chopped onions
1     teaspoon      instant chicken bouillon granules
1     teaspoon      Worcestershire sauce
1/4   teaspoon      dried thyme
1/8   teaspoon      freshly-ground black pepper
1 1/2 cups          1% milk
3     tablespoons   cornstarch
1 1/2 cups          evaporated skim milk
1/4   teaspoon      liquid smoke
                    Crushed pink peppercorns
                    Snipped fresh thyme

Directions: one line for each direction. When saved the lines will be numbered.

Drain the clams, reserving the juices. If necessary, add enough water to the clam juice to make 1 cup.
In a medium saucepan, combine the juice mixture, potatoes, onions, bouillon granules, Worcestershire sauce, thyme and black pepper. Bring to a boil, then reduce the heat. Cover and simmer about 5 minutes or until the potatoes are tender. Using the back of a fork, slightly mash the potatoes against the side of the saucepan.
In a small bowl, stir together the 1% milk and cornstarch. Add the cornstarch mixture, evaporated skim milk and liquid smoke to the potato mixture. Cook and stir until slightly thickened and bubbly. Stir in the clams. Return to a boil, then reduce the heat. Cook for 1 minute, stirring frequently. If desired, garnish with the peppercorns and thyme.
This recipe yields 4 main-dish servings.
Comments: Here is a regional favorite made healthy. Use canned rather than shucked clams because they're easy to have on hand.
Nutritional Information Per Serving: Calories: 259; Fat: 2 grams (8% of calories); Cholesterol: 40 milligrams; Sodium: __ milligrams; Fiber (grams) 3.2.

Notes:
Weight Watcher points calculated at 5

Nutrition Facts not Available

Rating: ()

Added On: February 29, 2008

* Prevention's Recipe Archive at http://www.prevention.com/cooking