New England Clam Chowder Lower Fat

• 2 (6 1/2 ounce) cans minced clams (with juices)
• 2 cups finely chopped red potatoes
• 1/2 cup finely chopped white 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

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.

red potatoes, white onion, instant chicken, worcestershire sauce, parsley, black pepper, garlic powder, milk, cornstarch, milk

Taken from www.food.com/recipe/new-england-clam-chowder-lower-fat-76399 (may not work)