Saturday, June 18, 2011

{soups-salads-and-salad-dressings} Clam Chowder Recipe

 

Clam Chowder Recipe


"I make this chowder for our annual Souper Bowl luncheon at work, and everybody loves it!" comments Chris Sheetz of Olmsted Falls, Ohio. "I've slimmed it down by using both reduced-fat margarine and mushroom soup." Tender chunks of red potatoes add color and texture to her thick chowder.

This recipe is:

Healthy



    10 Servings
    Prep: 10 min.
    Cook: 35 min.


Ingredients

    2 cups sliced fresh mushrooms
    4 celery ribs with leaves, chopped
    1 medium onion, chopped
    2 tablespoons reduced-fat margarine
    2 cans (10-3/4 ounces each) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
    1 bottle (8 ounces) clam juice
    1/2 cup white wine or chicken broth
    6 medium unpeeled red potatoes, cubed
    1/2 teaspoon salt
    1/4 teaspoon white pepper
    3 cans (6-1/2 ounces each) minced clams, undrained


Directions

    In a Dutch oven or soup kettle, saute the mushrooms, celery and onion in margarine until tender. In a bowl, whisk the soup, clam juice and wine or broth; stir into vegetable mixture. Add the potatoes, salt and pepper. Bring to a boil.
    Reduce heat; cover and simmer for 25 minutes. Add clams; cover and simmer for 5-15 minutes or until potatoes are tender. Yield: 10 servings.

Editor's Note: This recipe was tested with Parkay Light stick margarine.

Nutrition Facts: 1 cup equals 202 calories, 4 g fat (1 g saturated fat), 43 mg cholesterol, 497 mg sodium, 24 g carbohydrate, 2 g fiber, 17 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1/2 fat.




Clam Chowder published in Light & Tasty February/March 2003, p13




Tip

Keep Clams Tender

Homemade clam chowder is a real treat! The trick to wonderfully tender clams is to add them at the end of cooking. If they cook too long, they become tough. —Evelyn Joy, Alameda, California










             Beth Layman  :)


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