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New England Clam Chowder

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Categories: Low-calorie
Type: Soups and Stews

This is a hearty and healthy version of classic New England clam chowder.

Serves: Serves: 4 (1 1/2 cups)

Ingredients:

  • 1 cup clam juice
  • 2 cups (10 ounces) diced raw potatoes
  • 1 cup finely chopped onion
  • 2 (4.5-ounce drained weight) cans clams, undrained
  • 1/8 teaspoon black pepper
  • 1 1/2 cups (one 12-fluid-ounce can) Carnation Evaporated Skim Milk
  • 3 tablespoons all-purpose flour
  • 1/4 cup Hormel Bacon Bits

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Directions:

  1. In a large saucepan, combine clam juice, potatoes, and onion. Bring mixture to a boil.
  2. Lower heat, cover, and simmer for 15 minutes or until potatoes are tender.
  3. Stir in undrained clams and black pepper.
  4. In a covered jar, combine evaporated skim milk and flour. Shake well to blend.
  5. Add milk mixture to clam mixture. Mix well to combine.
  6. Continue simmering until mixture thickens, stirring often.
  7. When serving, top each bowl with 1 tablespoon bacon bits.

From COOKING HEALTHY ACROSS AMERICA by JoAnna Lund. Used by arrangement with Perigee, a member of Penguin Group (USA) Inc. Copyright © 2000 by Healthy Exchanges, Inc.

If you'd like to buy this book, click here or on the book cover.

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