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Exploring Womanhood > Heart of the Home > Cooking > Stews & Soups

Boston Clam Chowder
by Monica Resinger

(about 61 calories per serving)

  • (2) 7 1/2 ounce cans minced clams
  • 1/2 cup water
  • 1 medium onion, cubed
  • 1 carrot, cut into 1-inch pieces
  • 1/4 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1/2 teaspoon thyme
  • 2 cups skim milk
Drain clams, reserving 1/2 cup liquid. Put reserved clam liquid and remaining ingredients except clams and milk into blender container; cover and run on speed 4 (or low) until vegetables are chopped. Pour into a saucepan; cook, covered, over low heat about 20 minutes or until vegetables are tender. Add clams. Gradually add milk, stirring constantly. Simmer 5 minutes. Makes 6 servings.

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