New England Clam Chowder

Recipe Ingredients

2		Minced clams - (6 1/2 oz ea) - with juices
2 1/2 cups	365g / 12oz	Finely-chopped peeled potatoes
1 cup	62g / 2.2oz	Chopped onions
1 teaspoon	5ml	Instant chicken bouillon granules
1 teaspoon	5ml	Worcestershire sauce
1/4 teaspoon	1.3ml	Dried thyme
1/8 teaspoon	0.6ml	Freshly-ground black pepper
1 1/2 cups	355ml	1% milk
3 tablespoons	45ml	Cornstarch
1 1/2 cups	355ml	Evaporated skim milk
1/4 teaspoon	1.3ml	Liquid smoke
		Crushed pink peppercorns - (optional)
		Snipped fresh thyme - (optional)

Recipe Instructions

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 1% milk and cornstarch. Add the cornstarch mixture, evaporated skim 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.

This recipe yields 4 main-dish servings.

Nutritional Information Per Serving: Calories: 259; Fat: 2 grams (8% of calories); Cholesterol: 40 milligrams; Sodium: __ milligrams; Fiber (grams) 3.2.

Source:
Prevention's Recipe Archive at http://www.prevention.com/cooking

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