LIGHT CLAM CHOWDER 4 1/2 cups water, divided use 8 scallions, chopped 2 medium onions, chopped 1 teaspoon black pepper 5 cups diced potatoes 1/4 teaspoon paprika 5 cups skim milk 4 cups canned chopped clams, with liquid 2 teaspoons cornstarch In a 4-quart pot, combine 1/4 cup water, scallions, onions, and pepper; cook over medium-high heat until onions are tender. Add potatoes, paprika, and 4 cups water; bring to a boil. Lower heat and simmer until potatoes are tender, 10 to 15 minutes. Remove from heat; cool 10 minutes. Add milk and clams with their liquid. Cook over medium heat just until hot - do not boil. In a small bowl, mix cornstarch with remaining 1/4 cup water; add gradually to chowder. Heat, stirring constantly, until chowder thickens, about 5 minutes. Servings: 8 Adapted from unknown source
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