Clam Chowder for Two


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
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