New England Clam Chowder Lower Fat

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 2 (6 1/2 ounce) cans minced clams (with juices)
• 2 cups finely chopped red potatoes
• 1/2 cup finely chopped onion
• 1 1/2 teaspoons instant chicken bouillon granules
• 1 teaspoon worcestershire sauce
• 2 teaspoons dried parsley
• 1/8 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1 1/2 cups reduced-fat milk
• 3 tablespoons cornstarch
• 1 1/2 cups evaporated 2% milk

Recipe

• 1 drain the clams reserving juices.
• 2 add enough water to juice to make 1 cup liquid.
• 3 in a medium saucepan, combine clam juice, potatoes, onions, bouillon granuales,worcestershire sauce,, parsley, pepper and garlic powder.
• 4 bring to a boil, reduce heat.
• 5 cover and let simmer 5-10 minutes or until potatoes are tender.
• 6 using the back of a fork, or a hand masher, mash potatoes.
• 7 in a small bowl combine the milk and cornstarch.
• 8 add cornstarch and milk mix and evaporated milk to the sauce pan.
• 9 cook on medium high heat until mixture starts to thicken, 5-10 minutes.
• 10 stir in clams, bring to a boil, reduce heat to low and simmer 2 minutes, stirring frequently.
• 11 serve.