1 can (5 ounces) Whole baby clams, undrained
1 Potato, peeled, coarsely chopped
1/4 cup Finely chopped onion
2/3 cup Evaporated skim milk
Pinch Ground white pepper
Pinch Dried thyme leaves
1 Tablespoon Reduced calorie margarine
Drain clams; reserve juice. Add enough water to reserved juice to measure 2/3 cup. Combine clam juice mixture, potato and onion in large saucepan. Bring to a boil over high heat. Reduce heat to medium-low. Simmer 8 minutes or until potato is tender.
Add milk, pepper and thyme to saucepan. Increase heat to medium-high. Cook and stir 2 minutes. Add margarine. Cook 5 minutes or until soup thickens, stirring occasionally. Stir in clams. Cook 5 minutes or until clams are firm, stirring occasionally.
Garnish with red pepper strip, thyme and greens, if desired.
Yield: 2 servings
Dietary exchanges per serving:
1 starch/bread, 1 lean meat, 1 milk
Nutritional information per serving:
Calories 204, % calories from fat 17, total fat 4g, saturated fat 1g, cholesterol 47mg, sodium 205mg, carbohydrate 30g, dietary fiber 1 g, protein 14g, calcium 295mg, iron 3mg, vitamin A 164mg, vitamin C 9mg
There is over a year's entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips.
I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon.
Interactive questions, comments, suggestions, etc. can also be posted on this website.