Clam Chowder with undrained baby clams and potato. Celery and onion are seasoned with white pepper and thyme. Evaporated skim milk makes this soup satisfying and creamy without all the fat of creamed soups.
1 can (5 ounces) whole baby clams, do not drain
1 potato, peeled, coarsely chopped
1 cup sliced celery
1/4 cup finely chopped onion
2/3 cup evaporated skim milk
Pinch ground white pepper
Pinch dried thyme leaves
3 to 4 teaspoons lemon juice
1 tablespoon reduced calorie margarine
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 to medium-low. Simmer eight minutes or until potato is tender. Add milk, pepper and thyme to saucepan. Increase heat to medium-high. Cook and stir two minutes.
Add margarine. Cook five minutes or until soup thickens, stirring occasionally. Stir in clams. Cook five minutes or until clams are firm, stirring occasionally. Garnish with red pepper strip, thyme and greens, if desired.
Thyme is a powerful antiseptic. It is used in cases of anemia, bronchial ailments, and intestinal problems. It is used as an antiseptic against tooth decay, and destroys fungal infections as in athlete's foot and skin parasites such as crabs and lice.
Recipe makes 2 servings
Calories: 204; Fat: 4g; Cholesterol: 47mg; Sodium: 205mg; Carbohydrates: 30g; Fiber: 1g; Protein: 14g;
Exchanges: 1 Starch/Bread, 1 Lean Meat, 1 Milk