Servings: 5

Ingredients:

• 1 medium potato, peeled and diced
• 1/2 cups water
• 1 stalk celery, chopped
• 1/3 cups onion
• 1 Tbs fat-free butter or light margarine
• 12 oz evaporated skim milk
• 1 cup skim milk
• 13 oz canned clams, chopped
• 1/4 tsp salt (optional)
• 1/4 tsp ground white pepper

Instructions:

1. Combine first 5 ingredients in saucepan and place over medium-high heat, and bring to boil. Cover, reduce heat, and simmer 15 minutes or until potato is tender.
2. Puree half of the potato mixture in a blender and return to saucepan.
3. Combine evaporated milk and skim milk in a small bowl; add milk mixture to potato mixture. Add clams, salt, and pepper.
4. Cook over medium heat, stirring constantly, 10 minutes or until thickened and bubbly.

Cook’s Notes
I made this with soy milk rather than skim milk and it added a nice rich flavor.

Tweaked from Weight Watcher message boards

Index Tags: chowder • clams • diet-friendly • low-fat • potato • Recipes • seafood • soup • Weight Watchers©