LAWL's New England Clam Chowder is REALLY good...
1/4 cup of lite margerine (or Smart Balance)
1 1/2 onions, chopped
3/4 cup of all-purpose flour
1 quart of chopped clams (with liquid)
48 oz. Clam juice
1 pound of boiling potatoes, peeled and cubed
1 cup of skim milk
2 cups of evaporated skim milk
lite salt/salt alternative and pepper to taste
1/2 tsp chopped fresh dill
Melt margarine in a large sauce pan or pot over a medium flame. Add onions and saute until soft and translucent. Add flour, sirrring constantly, for 4-5 minutes until lightly brown. Remove from heat and cool until room temperature. (at this point, the flour will look like pellets. You're not making a roux.)
In a separate saucepan, add clams with liquid and clam juice. Bring to a boil, reduce heat and simmer for 15-20 minutes.
In another pot, cover potatoes with cold water by one inch. Bring to a boil and cook until fork tender, about 15 minutes.
Slowly whisk in warmed clam-broth mixture into flour, siring constnatly. Bring up to a boil, stirring occasionally. Reduce heat, add potatoes, skim milk, evaporated skim milk, salt, pepper and dill. simmer 5-10 minutes until heated through.
This won't be an extremely thick soup like you might be used to, but it is extremely good. You can thicken it a bit by smushing (technical term
) the potatoes a bit during the final simmer process.
Serving size: 1 1/2 cup
Count this as:
For best flavor, let the soup stand a while to let the ingredients mingle before serving.. Reheat if needed.. .
I served this soup at an office "soup sale" last year and no one knew the difference between this and traditional clam chowder...