New England Clam Chowder Lower Fat
photo by Derf2440
- Ready In:
- 45mins
- Ingredients:
- 11
- Yields:
-
4 12ounce servings
- Serves:
- 4-6
ingredients
- 2 (368.54 g) can minced clams (with juices)
- 473.18 ml finely chopped red potatoes
- 118.29 ml finely chopped white onion
- 7.39 ml instant chicken bouillon granules
- 4.92 ml Worcestershire sauce
- 9.85 ml dried parsley
- 0.61 ml black pepper
- 2.46 ml garlic powder
- 354.88 ml reduced-fat milk
- 44.37 ml cornstarch
- 354.88 ml evaporated 2% milk
directions
- Drain the clams reserving juices.
- Add enough water to juice to make 1 cup liquid.
- In a medium saucepan, combine clam juice, potatoes, onions, bouillon granuales,Worcestershire sauce,, parsley, pepper and garlic powder.
- Bring to a boil, reduce heat.
- Cover and let simmer 5-10 minutes or until potatoes are tender.
- Using the back of a fork, or a hand masher, mash potatoes.
- In a small bowl combine the milk and cornstarch.
- Add cornstarch and milk mix and evaporated milk to the sauce pan.
- Cook on medium high heat until mixture starts to thicken, 5-10 minutes.
- Stir in clams, bring to a boil, reduce heat to low and simmer 2 minutes, stirring frequently.
- Serve.
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RECIPE SUBMITTED BY
TeleComCal
West Sacramento, 71
<p>Full time Husband and Full time Daddy. Don't get a chance to do much cooking, but I love to bake and can and am really enjoying that. I look for any new recipes I can and love to experiment with cooking with new flavors and such. My all time favorite cook book is the one I am in the process of putting together. I have been cooking since I was 5, too many years ago to count.......</p>