New England Clam Chowder (3 pts)
Source of Recipe
rick
Recipe Introduction
servings 4
points 3.5 (1 1/2 cups)
List of Ingredients
2 teaspoons olive oil
1 cup diced onion
1/2 cup diced celery
2 cups (1/2-inch) cubed peeled Yukon gold or baking potato (about 3/4 pound)
1 cup water
1/2 teaspoon dried thyme
1/8 teaspoon black pepper
1 (8-ounce) bottle clam juice
1 bay leaf
1 cup 2% reduced-fat milk
1 tablespoon all-purpose flour
1 (6 1/2-ounce) can minced clams, undrained
Chopped fresh parsley (optional) Recipe
Heat olive oil in a large saucepan over medium heat. Add onion and celery, and sauté 5 minutes or until onion is soft. Stir in potato and next 5 ingredients (potato through bay leaf). Bring to a boil; cover, reduce heat, and simmer 12 minutes or until potato is tender.
Combine milk and flour in a small bowl, stirring with a whisk until smooth. Add flour mixture and clams to saucepan, and bring to a simmer. Cook 2 minutes or until mixture begins to thicken, stirring frequently. Discard bay leaf. Ladle soup into bowls; garnish with chopped parsley, if desired.
Nutrition Facts
Calories: 184, Fat: 4g, Fiber: 3g
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