New England Clam Chowder from Healthy Diabetic Recipes

New England Clam Chowder Recipe

Recipe Ingredients:

1 can whole baby clams - (5 oz), undrained
1 baking potato, peeled, and
coarsely chopped
1/4 cup finely-chopped onion
2/3 cup evaporated skim milk
1/4 tsp freshly-ground white pepper
1/4 tsp dried thyme leaves
1 tbsp reduced-calorie margarine

Recipe Instructions:

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 and 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.

Add clams; cook and stir 5 minutes or until clams are firm.

This recipe yields 2 servings.

Exchanges Per Serving: 1 Starch, 1 Meat, 1 Milk.

Nutrition Facts: Calories 204; Calories from Fat 17%; Total Fat 4g; Saturated Fat 1g; Protein 14g; Carbohydrates 30g; Cholesterol 47mg; Sodium 205mg; Dietary Fiber 1g.

Comments: The word "chowder" comes from the French word chaudière, the stew pot in which fishermen cooked their catches of the day. The New England version features milk, while the Manhattan (or red) variety adds tomatoes to the basic recipe.

Source:
"Diabetic Cooking at http://www.diabeticcooking.com"
S(Formatted for MC6):
"08-08-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Publications International Ltd, 2002"

Servings: 2

“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?”

~ Denis Diderot (1713-1784) L'Encyclopedie (1751-1772)

 

:: TOP ::