Servings: 5
Ingredients:
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
Instructions:
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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