Clam Chowder

Ingredients

• 1 can Whole baby clams undrained
• 1 potato, peeled and coarsely chopped
• ¼ cup finely chopped onion
• 2/3 cup evaporated skim milk
• Pinch ground white pepper
• Pinch dried thyme leaves
• 1 tbsp reduced calorie margarine
  

Method

1. Drain clams; reserve juice. 
2. Add enough water to reserved juice to measure 2/3 cup. 
3. Combine clam juice mixture, potato and onion in large saucepan. 
4. Bring to boil over high heat. 
5. Reduce heat to medium-low. 
6. Simmer 8 minutes or until potato is tender.
7. Add milk, pepper and thyme to saucepan. 
8. Increase heat to medium-high. 
9. Cook and stir 2 minutes. 
10. Add margarine. 
11. Cook 5 minutes or until soup thickens, stirring occasionally. 
12. Stir in clams. 
13. Cook and stir 5 minutes or until clams are firm. 
14. Garnish as desired.
    

Recipe Notes

Makes 2 servings

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