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"I make this chowder for our annual Souper Bowl luncheon at work, and everybody loves it!" comments Chris Sheetz of Olmsted Falls, Ohio. "I've slimmed it down by using both reduced-fat margarine and mushroom soup." Tender chunks of red potatoes add color and texture to her thick chowder.
This recipe is:
Healthy
Diabetic Friendly
Editor's Note: This recipe was tested with Parkay Light stick margarine.
Nutritional Facts 1 cup equals 202 calories, 4 g fat (1 g saturated fat), 43 mg cholesterol, 497 mg sodium, 24 g carbohydrate, 2 g fiber, 17 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1/2 fat.
Originally published as Clam Chowder in Light & Tasty February/March 2003, p13
Keep Clams TenderHomemade clam chowder is a real treat! The trick to wonderfully tender clams is to add them at the end of cooking. If they cook too long, they become tough. —Evelyn Joy, Alameda, California
Homemade clam chowder is a real treat! The trick to wonderfully tender clams is to add them at the end of cooking. If they cook too long, they become tough. —Evelyn Joy, Alameda, California
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on Jan. 04, 2011 by portulaca
I served it at 2 different holiday dinner parties & of the 3 soups I made, they loved this one the most. I think I'd use less than 8 oz clam juice next time.
Indulgence no longer has to feel guilty. Go ahead, treat yourself!
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