A lighter version of a traditional New England dish. I came up with this recipe through trial and error. It is relatively inexpensive and easy to make! This recipe can easily be doubled for more servings.
dash Old Bay Seasoning (optional-I'm from Maryland, so I love Old Bay!)
Serving Size: 1 (261) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 92 g21 %
Total Fat 10.3 g15 %
Saturated Fat 4.8 g24 %
Cholesterol 103.3 mg
Sodium 333.9 mg
Dietary Fiber 3 g12 %
Sugars 7 g28 %
Protein 46.3 g
Saute onions, and mushrooms, if desired, in butter on medium heat in a medium stockpot.
Add half and half, evaporated milk and cornstarch and reduce heat to med-low.
Stir until slightly thickened, adding more cornstarch as needed.
Separate clams from clam broth. Stir in clam broth, potato, corn, and stir. Reduce heat to low. Cover and allow to simmer for 30 minutes or more, stirring occasionally. Add clams and simmer for 10 minutes. Top with parsley and Old Bay. Makes a hearty meal if served with biscuits.