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New England Clam Chowder




Source of Recipe


*


Recipe Introduction


servings 2
points 4


List of Ingredients




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 leaves
1 tablespoon reduced-fat margarine


Recipe



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 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.



Nutrients per Serving
(1 bowl chowder (1/2 of total recipe))
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