Healthy Serving:
New England Clam Chowder
Ingredients:
- 2 (7 ounce) cans whole baby clams,
drained (save cup liquid)
- 4 slices low-fat bacon
- 4 cups diced, peeled potatoes
- cup chopped onion
- 2 cups milk
- 1 cup light cream
- 3 tablespoons flour
- I teaspoons salt
- Pepper to taste
Directions:
Dice bacon; cook until crisp, and drain on paper towel to remove excess
grease. Add cup clam liquid and 1 cups water. Add potatoes and
onions. Cook, covered, until the potatoes are tender (15 to 20 minutes).
Add clams, 1 cups milk and cream. Blend remaining milk and flour and
stir into the chowder. Cook until boiling. Add salt and pepper. Serves 6.
Recipe from Newport Hospital's Book of Favorite
Recipes, compiled by hospital staff and friends. More
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