Light Clam Chowder
servings: 6
prep time
25
total time
30
ingredients
11
Light Clam Chowder
servings: 6
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INGREDIENTS:ingredients
- 3 cups peeled, chopped Yukon Gold potatoes
- 1 cup clam juice (from canned clams, below)
- 1 medium onion, peeled and chopped
- 2 tsp low sodium instant chicken bouillon granules
- 1 tsp Worcestershire sauce
- 1/2 tsp dried thyme
- Fresh ground black pepper, to taste
- 2 cups Simply Smart® 1% Lowfat Milk
- 2 tsp cornstarch
- 2 cups minced or chopped canned clams (drained,; save the juice)
- Fresh chopped parsley for garnish, if desired
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DIRECTIONS:directions
Boil potatoes until just fork-tender. Drain and reserve.
In a large saucepan, combine clam juice, onion, chicken bouillon granules, Worcestershire sauce, thyme, and pepper. Cover and simmer over medium-low heat until onions are tender, about 5 to 7 minutes. Add potatoes to saucepan.
Pour milk into medium mixing bowl. Add cornstarch and whisk until combined. Add to the saucepan. Cook over medium-low heat, stirring constantly until slightly thickened, about 5 minutes. Add clams and cook for another minute. To serve, garnish each bowl of chowder with chopped parsley.
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