New England Clam Chowder
Type: Soups and Stews
This is a hearty and healthy version of classic New England clam chowder.
Serves: Serves: 4 (1 1/2 cups)
- 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
- In a large saucepan, combine clam juice, potatoes, and onion. Bring mixture to a boil.
- Lower heat, cover, and simmer for 15 minutes or until potatoes are tender.
- Stir in undrained clams and black pepper.
- In a covered jar, combine evaporated skim milk and flour. Shake well to blend.
- Add milk mixture to clam mixture. Mix well to combine.
- Continue simmering until mixture thickens, stirring often.
- 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.
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