Fish

Light New England Clam Chowder is for Soup.

Light New England Clam Chowder takes several minutes to prepare.

Light New England Clam Chowder takes several minutes to cook.

Light New England Clam Chowder makes 24 servings.

The ingredients for Light New England Clam Chowder are:

# 3 medium to large red potatoes, cubed
# 1/2 cup chopped or sliced celery (about 2 large stalks)
# 1 medium onion, chopped
# 1/4 cup flour
# 4 cups whole milk (low-fat milk can also be used)
# 2 tablespoons whipped butter or less-fat margarine
# 1 teaspoon salt (optional)
# 1 teaspoon sugar
# 1 cup chopped clams (2, 6.5-ounce cans chopped clams, drained)
# 10 drops Tabasco sauce

Here is how you make Light New England Clam Chowder:

# Add potatoes, celery, and onion to a large, nonstick saucepan and add just enough water to cover. Bring to a boil and cook until tender (about 15 minutes).# While vegetables are boiling, add flour and 1/4 cup milk to a 2-cup measure and stir to make a paste. Stir in another 1/4 cup of milk. Melt butter or margarine in a medium, nonstick saucepan over medium heat. Stir in the flour and milk mixture, then slowly whisk in the remaining 3 1/2 cups milk. Stir in the salt, if desired, and the sugar and continue cooking and stirring until soup is nicely thickened (about 5 minutes).# Add the milk mixture to the potato mixture in large saucepan and stir in the clams and Tabasco sauce. Cover saucepan and simmer for 15 minutes.Serving Size: one and a half cups Number of Servings: 24Recipe submitted by SparkPeople user SPANKYKITTY1.

The nutritional information for Light New England Clam Chowder is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 160.2

• Total Fat: 2.2 g
• Cholesterol: 21.2 mg
• Sodium: 458.6 mg
• Total Carbs: 24.4 g
• Dietary Fiber: 2.8 g
• Protein: 11.1 g