New England Style Clam Chowder-from LA Cookbook
Dan,
This is the recipe I have from the LA Eating Smart Cookbook.
NEW ENGLAND STYLE CLAM CHOWDER
1/4 cup light margarine
1 1/2 large onions, chopped
3/4 cup all purpose flour
1 qt. shucked clams with liquid
48 oz. clam juice
1 lb. boiling potatoes, peeled and cubed
1 cup skim milk
2 cups evaporated skim milk
salt and pepper to taste
1/2 tsp. chopped fresh dill
1. Melt margarine in a large saucepan or pot over medium heat. Add onions and saute until soft and translucent. Add flour, stirring constantly, for 4-5 minutes untill lightly brown. Remove from heat and cool to room temperature.
2. In a separate saucepan, add clams with liquid and clam juice. Bring to a boil, reduce heat, and simmer for 15 to 20 minutes.
3. Meanwhile, in another pot, cover potatoes with one inch of cold water, bring to a boil and cook until fork tender, about 15 minutes.
4. Slowly whisk warmed clam-broth mixture into flour and onion, stirring constantly. Bring to a boil, stirring occasionally. Reduce heat, add potatoes, skim milk, evaporated skim milk, salt and pepper and dill. Simmer 5 to 20 minutes, until heated through.
* Makes 8 servings.
Serving Size : 1 1/2 cups
Counts as:
1 Protein, 1 Starch, 1 Dairy
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