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Clam Chowder




Source of Recipe


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Recipe Introduction


servings 2
points 4


List of Ingredients




1 can (5 ounces) whole baby clams, undrained
1 potato, peeled, coarsely chopped
1/4 cup finely chopped onion
2/3 cup evaporated skimmed milk
Pinch white pepper
Pinch dried thyme leaves
1 tablespoon reduced-fat margarine

Recipe



1. Drain clams; reserve 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 to medium-low. Simmer 8 minutes or until potato is tender.

2. 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. Stir in clams. Cook 5 minutes or until clams are firm, stirring occasionally. Garnish with red pepper strip, thyme and greens, if desired.


Nutrients per Serving
Calories 204
Calories from Fat 17 %
Total Fat 4 g
Saturated Fat 1 g
Cholesterol 47 mg
Carbohydrate 30 g
Fiber 1 g
Protein 14 g
Sodium 205 mg