LIGHT CLAM CHOWDER - Recipes

LIGHT CLAM CHOWDER

Creamy New England clam chowder is a traditional American favorite. This version is thick and delicious, but without all the butter and cream.


Ingredients

4-1/2 cups water
8 scallions, chopped
2 medium onions, chopped
1 teaspoon black pepper
5 cups diced potatoes
1/4 teaspoon paprika
5 cups skim milk
4 cups canned chopped clams, with liquid
2 teaspoons cornstarch

Directions

In a 4-quart pot, combine 1/4 cup water, scallions, onions, and pepper; cook over medium-high heat until onions are tender. Add potatoes, paprika, and 4 cups water; bring to a boil. Lower heat and simmer until potatoes are tender, 10 to 15 minutes.

Remove from heat; cool 10 minutes. Add milk and clams with their liquid. Cook over medium heat just until hot--do not boil.

In a small bowl, mix cornstarch with remaining 1/4 cup water; add gradually to chowder. Heat,stirring constantly, until chowder thickens, about 5 minutes.

Serves 8.

Per serving: 314 calories, 2 grams fat, 50 milligrams cholesterol, 44 grams carbohydrates, 4 grams fiber, 30 grams protein, 182 milligrams sodium.