Lower Fat Clam Chowwwda

  • 3 (6.5 ounce) cans minced clams
  • 1 cup minced onion
  • 1 cup diced celery
  • 2 cups cubed potatoes
  • 1 cup diced carrots
  • 1 stick smart balance butter
  • 1/2 stick regular butter
  • 3/4 cup whole wheat flour
  • 2 cups half-and-half cream
  • 2 cups skim milk
  • 2 tablespoons red wine vinegar
  • 1 1/2 teaspoons salt
  • ground black pepper to taste
  1. Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add 1 cup water to cover, and cook over medium heat until tender.
  2. Now who says Clam Chowder isn’t healthy? =)

  3. Meanwhile, in a large, heavy saucepan, melt the butters over medium heat. Whisk in flour until smooth. Whisk in cream and milk and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil.
  4. Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper.
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