Have any of you tried the NE Clam Chowder recipe in the LAWL Cookbook?

I was very dubious at first, being a HUGE NE Clam Chowder lover, but we tried it and WOW! It was amazing..

It was so good, I made a huge pot for a soup sale we did here at work, and people were raving.. They were blown away when I told them it was guilt free!!


If you haven't tried it, don't be afraid! I'll try and post the recipe when I get a chance, but it basically uses skim and evaporated skim milk in place of cream or whole milk...

Welcome to the boards. Please post the recipe ASAP! I am already drooling, I miss soup. . .

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

Thanks Lolene.. I've been lazy about posting it.. Yer the best!!

Thanks for posting this Lolene!

You're welcome.