Hearty Clam Chowder
Makes 9-10 servings
5 medium potatoes, pared and cut into 1/2 inch cubes
3/4 cup chopped green onions, including tops
1/2 cup diced celery
1 carrot, thinly sliced
1/4 diced red or green bell pepper
1 tsp. minced garlic
2 cups water
2 tbsp. butter
1 tsp. salt (or to taste)
1 tsp. Worcestershire sauce
Dash of hot pepper sauce
Two 6-1/2 oz. cans of minced clams
1/2 cup flour
2 cups unsweetened soymilk
Place potatoes, green onion, celery, carrot, bell pepper and garlic in large pan. Mix in water, butter, salt, Worcestershire and hot pepper sauce.
Bring to a boil, cover, and cook 15 minutes over medium heat or until potatoes are tender.
Drain clams, reserving liquid and adding water, if necessary, to make 1 cup. Combine clam liquid with flour and stir to make a smooth paste.
Pour flour paste into vegetables and cool, stirring, until mixture thickens. Add clams and soymilk. Continue cooking until chowder is hot.
Nutrition Information per serving: calories, 110; total fat, 3.5g; saturated fat, 1.5g; cholesterol, 5mg; sodium, 380mg; carbohydrate, 16g; fiber, 4g; sugars, 4g; protein, 5g.