New England Clam Chowder
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
13 |
ounces |
clams -- canned -- diced |
|
1 |
small |
onion -- minced |
|
1 |
cup |
celery -- diced |
|
2 |
slices |
bacon -- reduced sodium -- diced |
|
1 |
clove |
garlic -- minced |
|
2 |
cups |
russet potatoes -- peeled and diced |
|
1/4 |
cup |
unsalted butter |
|
1/4 |
cup |
all-purpose flour |
|
1/2 |
teaspoon |
salt |
|
8 |
ounces |
clam juice |
|
12 |
ounces |
fat free evaporated milk |
|
1 |
cup |
half-and-half -- fat free |
| In skillet brown the bacon, onion, and celery. Add garlic and cook for 30 seconds. Remove from heat. Boil potatoes for 15 minutes and drain. Add butter to large saucepan and melt. Add flour and cook until light colored roux is formed. Add clam juice stir until smooth. Add salt and evaporated milk and stir until smooth. Add potatoes and onion mixture. Simmer for 30 minutes and soup has thickened. Add half and half and clams and heat for 5 minutes. Don't overcook or clams will be rubbery. Makes 8 servings. |
| Per Serving: 554 Calories; 8g Fat (30.1% calories from fat); 17g Protein; 23g Carbohydrate; 1g Dietary Fiber; 48mg Cholesterol; 308mg Sodium. Exchanges: 1/2 Grain (Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. |