New England Clam Chowder Lower Fat

While looking for a low-fat chowder recipe, I came across one and made some modifications to it. This is a wonderful chowder for those looking for flavor without the guilt.

• Ready In: 45 mins
• Serves: 4-6
• Yields: 4-6 12ounce servings

Ingredients

• 2 (6 1/2ounce) cans minced clams (with juices)
• 2  cups  finely chopped  red potatoes
• 1⁄2 cup  finely chopped  white onion
• 1 1⁄2 teaspoons instant chicken bouillon granules
• 1  teaspoon Worcestershire sauce
• 2  teaspoons dried parsley
• 1⁄8 teaspoon black pepper
• 1⁄2 teaspoon garlic powder
• 1 1⁄2 cups reduced-fat milk
• 3  tablespoons cornstarch
• 1 1⁄2 cups  evaporated 2% milk

Directions

1. Drain the clams reserving juices.
2. Add enough water to juice to make 1 cup liquid.
3. In a medium saucepan, combine clam juice, potatoes, onions, bouillon granuales,Worcestershire sauce,, parsley, pepper and garlic powder.
4. Bring to a boil, reduce heat.
5. Cover and let simmer 5-10 minutes or until potatoes are tender.
6. Using the back of a fork, or a hand masher, mash potatoes.
7. In a small bowl combine the milk and cornstarch.
8. Add cornstarch and milk mix and evaporated milk to the sauce pan.
9. Cook on medium high heat until mixture starts to thicken, 5-10 minutes.
10. Stir in clams, bring to a boil, reduce heat to low and simmer 2 minutes, stirring frequently.
11. Serve.