New England Clam Chowder
New England Clam Chowder
Categories:
clams, onion, seafood, soups
2 can clams; minced with juices
2 1/2 cup finely-chopped peeled potato
1 cup chopped onions
1 teaspoon worcestershire sauce
1/4 teaspoon dried thyme
1/8 teaspoon freshly-ground black pepper
1 1/2 cup non-fat milk; thicken 2 tb d
3 tablespoon cornstarch
1 1/2 cup evaporated non-fat milk
1/4 teaspoon liquid smoke
1 teaspoon chicken bouillon; low-sodium
1 crushed pink peppercorns; (optional) 1 snipped fresh thyme; (optional)
Drain the clams, reserving the juices. If necessary, add enough water to the clam juice to make 1 cup. In a medium saucepan, combine the juice mixture, potatoes, onions, bouillon granules, Worcestershire sauce, thyme and black pepper. Bring to a boil, then reduce the heat. Cover and simmer about 5 minutes or until the potatoes are tender. Using the back of a fork, slightly mash the potatoes against the side of the saucepan. In a small bowl, stir together the milk and cornstarch. Add the cornstarch mixture, evaporated non-fat milk and liquid smoke to the potato mixture. Cook and stir until slightly thickened and bubbly. Stir in the clams. Return to a boil, then reduce the heat. Cook for 1 minute, stirring frequently. If desired, garnish with the peppercorns and thyme.
Yield: 4 servings