New England Clam Chowder Recipe - Cooking Index
New England Clam Chowder Recipe - Cooking Index
The word "chowder" comes from the French word chaudière, the stew pot in which fishermen cooked their catches of the day. The New England version features milk, while the Manhattan (or red) variety adds tomatoes to the basic recipe.
Type: Fish, Shellfish| 1 | Whole baby clams - (5 oz) - undrained | |
| 1 | Baking potato - peeled, and | |
| Coarsely chopped | ||
| 1/4 cup | 15g / 0.5oz | Finely-chopped onion |
| 2/3 cup | 157ml | Evaporated skim milk |
| 1/4 teaspoon | 1.3ml | Freshly-ground white pepper |
| 1/4 teaspoon | 1.3ml | Dried thyme leaves |
| 1 tablespoon | 15ml | Reduced-calorie margarine |
Drain clams; reserve juice. Add enough water to reserved juice to measure 2/3 cup. Combine clam juice mixture, potato and onion in large saucepan. Bring to a boil over high heat; reduce heat and simmer 8 minutes or until potato is tender.
Add milk, pepper and thyme to saucepan. Increase heat to medium-high. Cook and stir 2 minutes. Add margarine. Cook 5 minutes or until soup thickens, stirring occasionally.
Add clams; cook and stir 5 minutes or until clams are firm.
This recipe yields 2 servings.
Exchanges Per Serving: 1 Starch, 1 Meat, 1 Milk.
Nutrition Facts: Calories 204; Calories from Fat 17%; Total Fat 4g; Saturated Fat 1g; Protein 14g; Carbohydrates 30g; Cholesterol 47mg; Sodium 205mg; Dietary Fiber 1g.
Source:
Diabetic Cooking at http://www.diabeticcooking.com
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