New England Clam Chowder
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New England Clam Chowder Recipe
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- 1 tablespoon plus 1 teaspoon margarine
- 1 cup each diced onions and celery
- 2 tablespoons all-purpose flour
- 2 cups low-fat milk (1% milk fat)
- 5 ounces shucked cherrystone clams (about 14 clams), chopped (drain and reserve 2 cups liquid)*
- 6 ounces pared potatoes, diced
- 1 tablespoon chopped fresh parsley
- ¼ teaspoon thyme leaves
- 1/8 teaspoon white pepper
- Dash salt
- ¼ cup half-and-half (blend of milk and cream)
- In 3- or 4-quart saucepan melt margarine; add onions and celery and saute over medium-high heat, stirring occasionally, until softened, about 2 minutes.
- Sprinkle with flour and stir quickly to combine; cook, stirring for 1 minute.
- Gradually stir in milk, clam liquid, potatoes, parsley, and seasonings.
- Reduce heat to low; simmer, stirring occasionally until potatoes are cooked and mixture thickens about 20 minutes.
- Add clams and cook 5 minutes longer; stir in half-and-half and serve.
Each serving provides: 1 Protein Exchange; ½ Bread Exchange; 1 Vegetable Exchange; 1 Fat Exchange; ½ Milk Exchange; 50 Optional Calories.
*If necessary, add enough water to liquid to yield 2 cups.