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This recipe is not one of my originals.  I found it someplace on the internet, I don't remember where.  I hope the author does not mind us borrowing it.


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Lite New England Clam Chowder

Servings: 5



1 medium potato, peeled and diced

1/2 cups water

1 stalk celery, chopped

1/3 cups onion

1 Tbs fat-free butter or light margarine

12 oz evaporated skim milk

1 cup skim milk

13 oz canned clams, chopped

1/4 tsp salt (optional)

1/4 tsp ground white pepper



Combine first 5 ingredients in saucepan and place over medium-high heat, and bring to boil. Cover, reduce heat, and simmer 15 minutes or until potato is tender.


Puree half of the potato mixture in a blender and return to saucepan.


Combine evaporated milk and skim milk in a small bowl; add milk mixture to potato mixture. Add clams, salt, and pepper.


Cook over medium heat, stirring constantly, 10 minutes or until thickened and bubbly.


Cook’s Notes
I made this with soy milk rather than skim milk and it added a nice rich flavor.



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