New England Clam Chowder
2 slices bacon, cut into 1/2 inch pieces
1 medium onion, chopped (1/2 cup)
2 cans (6 1/2 oz each) minced clams, drained and liquid reserved
2 medium, potatoes, diced (2 cups)
Dash of pepper
2 cups skim milk
Cook bacon and onion in 2-quart saucepan over medium-high heat, stirring
frequently, until bacon is crisp. Add enough water, if necessary, to reserved
clam liquid to measure 1 cup. Stir clams, clam liquid, potatoes and pepper into
onion mixture. Heat to boiling; reduce heat to medium. Cover and cook about 15
minutes or until potatoes are tender. Stir in milk. Heat stirring occasionally,
just until hot (do not boil).
PER SERVING: 185 Calories, 3 g Fat, 2 g Dietary Fiber
* Whenever possible, I calculate ALL my Points on my website with my
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in the Half Points Mode,
which rounds UP to the nearest Half Point.
This keeps my site consistent.
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