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Category:  Recipes

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Boston Clam Chowder

By Monica Resinger


(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. (about 61 calories per serving)

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Category:  Recipes

Related Links:  | Recipes |  Cakes & Pies | Cookies | Crockpot | Favorites | Fruit & Punch |
| Grains | Holidays| Meat | Pasta | Quick | Salads and VegetablesWinter | Summer |

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