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CREAMY CLAM CHOWDER
Makes 4 servings
4 tsp canola oil
2 medium all purpose potatoes, peeled and diced
1 celery stalk, finely chopped
1 onion, finely chopped
1 cup water
1 cup fat free milk
1 cup evaporated fat free milk
1 (10 ounce) can clams, drained (reserve 1/2 cup juice)
1/4 tsp dried thyme
1/8 tsp ground white pepper
- Heat the oil in a saucepan over medium heat. Add the potatoes, celery, and onion and saute until the onion softens, about 2 minutes. Add the water and bring to a boil. Reduce the heat and simmer, covered, until the potatoes are tender, about 15 minutes.
- In a medium bowl, mix the milk, evaporated milk, and flour until smooth and add to the saucepan. Stir in the clams, the reserved clam juice, the thyme, and pepper. Cook, stirring until the chowder thickens slightly, about 10 minutes (do not let the soup boil). Serve, sprinkled with bacon (if desired).
