New England Clam ChowderSubmitted by: JENORATOR
IntroductionThis is a low fat twist on a traditional soup This is a low fat twist on a traditional soup
Celery, 2 stalk, medium, chopped
Onions, or Shalot .5 cup, chopped
Garlic, 1 clove
Butter, salted, 1 tbsp
Vegetable Broth or clam juice 1 cup
Chicken Broth, 1 can (10.75 oz)
Fresh Italian flat leaf parsley, 1/4 cup chopped
Fresh Thyme, tbsp.
Potatoes, 3 medium, peeled and diced
Clams, canned, 1 cup
Milk, nonfat, 2 3/4 cup
Flour, white, 1/3 cup
In a mixing bowl combine milk and flour. Whisk together until flour is disolved.
Add clams to soup. Allow to return to boil, 1-2 minutes, add flour-milk mixture.
Stir on medium low heat until soup bubbles and thickens to desired consistency.
Number of Servings: 4
Recipe submitted by SparkPeople user JENORATOR.