posted by msfitz 02-04-101 2:28 PM
Clam Chowder
Taste of Home Low-Fat Country Cooking book.
2 cans (6-1/2 oz each) minced clams
1-1/2 cups water
6 potatoes, peeled and diced
6 carrots, diced
1/2 cup chopped onion
1/4 cup margarine
2 cans (10-3/4 oz. each) low-fat condensed mushroom soup, undiluted
2 cans (12 oz. each) evaporated skim milk
1/2 tsp. pepper
Drain clams, reserving liquid. Set the clams aside. In a larg kettle, combine clam juice, water, potatoes, carrots, onion and margarine; cook over medium heat for 15 minutes or until the vegetables are tender. Stir in soup, mil, and pepper; simmer until heated through. Stir in clams.