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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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