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    Low Fat New England Clam Chowder

    A low fat version of a wonderful soup.
    1678cal. 7.73 gm fat;

    Each of 5 servings:
    335 cal. 1.55 gm fat

    List of Ingredients

    1 pint shucked clams
    2 slices turkey bacon
    2-1/2 cups finely chopped, peeled potatoes
    1 cup chopped onion
    1 cup chopped celery
    1 teaspoon instant chicken bouillon granules
    1 teaspoon Worcestershire sauce
    teaspoon dried thyme, crushed
    1/8 teaspoon pepper
    2 cups fat free evaporated milk
    1 cup fat free half-and-half
    2 tablespoons all-purpose flour


    1. Strain clams, reserving juice; set clams aside. If necessary, add water to clam juice to equal 1 cup. Set aside.
    2. In a saucepan cook turkey bacon until crisp. Crumble bacon and return to pan.
    3. In the same saucepan combine reserved bacon drippings, reserved clam juice, potatoes, onion, celery, bouillon granules, Worcestershire sauce, thyme, and pepper. Bring to boiling; reduce heat. Cover and simmer about 10 minutes or until potatoes are tender. With the back of a fork, mash potatoes slightly against the side of the pan.
    4. Combine evaporated milk, half-and-half, and flour until smooth. Add to potato mixture. Cook and stir until bubbly. Stir in clams. Return to boiling; reduce heat. Cook 1 minute more. Makes 5 main-dish servings.




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