2 teaspoons unsalted stick margarine
1 onion
1/2 green bell pepper
1 small all-purpose potato
1/4 teaspoon salt
1/4 teaspoon freshly-ground black pepper
1 can chopped clams - (6 1/2 oz)
= (reserve 1/2 cup of the liquid)
1 cup evaporated skimmed milk
Directions: one line for each direction. When saved the lines will be numbered.
In a medium nonstick saucepan, melt the margarine. Add the onion and bell pepper; cook, stirring as needed, until softened, about 5 minutes.
Add the potato, salt, black pepper and 1 cup water; bring to a boil. Reduce the heat and simmer, covered, stirring, as needed, until the potato is tender, about 15 minutes.
Add the clams, the reserved liquid and the milk; cook, stirring as needed, until the soup is just heated through, about 3 minutes.
This recipe yields 2 servings.
Per Serving: 279 Calories, 5 g Total Fat, 1 g Saturated Fat, 37 mg Cholesterol, 476 mg Sodium, 34 g Total Carbohydrate, 2 g Dietary Fiber, 24 g Protein, 439 mg Calcium.
