New England Clam Chowder

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 184
  • Calories from fat: 19%
  • Fat: 3.9g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 0.4g
  • Protein: 8.4g
  • Carbohydrate: 28.5g
  • Fiber: 2.5g
  • Cholesterol: 20mg
  • Iron: 2.7mg
  • Sodium: 434mg
  • Calcium: 132mg

Ingredients

  • 2 teaspoons olive oil
  • 1 cup diced onion
  • 1/2 cup diced celery
  • 2 cups (1/2-inch) cubed peeled Yukon gold or baking potato (about 3/4 pound)
  • 1 cup water
  • 1/2 teaspoon dried thyme
  • 1/8 teaspoon black pepper
  • 1 (8-ounce) bottle clam juice
  • 1 bay leaf
  • 1 cup 2% reduced-fat milk
  • 1 tablespoon all-purpose flour
  • 1 (6 1/2-ounce) can minced clams, undrained
  • Chopped fresh parsley (optional)

Preparation

  1. Heat olive oil in a large saucepan over medium heat. Add onion and celery, and sauté 5 minutes or until onion is soft. Stir in potato and next 5 ingredients (potato through bay leaf). Bring to a boil; cover, reduce heat, and simmer 12 minutes or until potato is tender.
  2. Combine milk and flour in a small bowl, stirring with a whisk until smooth. Add flour mixture and clams to saucepan, and bring to a simmer. Cook 2 minutes or until mixture begins to thicken, stirring frequently. Discard bay leaf. Ladle soup into bowls; garnish with chopped parsley, if desired.
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