Lower-Fat New England-Style Clam Chowder

  1. Saute onions, and mushrooms, if desired, in butter on medium heat in a medium stockpot.
  2. Add half and half, evaporated milk and cornstarch and reduce heat to med-low.
  3. Stir until slightly thickened, adding more cornstarch as needed.
  4. Separate clams from clam broth. Stir in clam broth, potato, corn, and stir. Reduce heat to low. Cover and allow to simmer for 30 minutes or more, stirring occasionally. Add clams and simmer for 10 minutes. Top with parsley and Old Bay. Makes a hearty meal if served with biscuits.

butter, lowfat, canned clams, corn, potato, onion, cornstarch, parsley, mushroom, bay seasoning

Taken from www.food.com/recipe/lower-fat-new-england-style-clam-chowder-271706 (may not work)

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