From Paulette Vickery's Recipe Collection

WW: SKINNY NEW ENGLAND CLAM CHOWDER

fish, soups, vegetables

2 teaspoon unsalted stick margarine
1 each onion, chopped
1/2 each green bell pepper, chopped
1 each red potato, peeled, diced
1/4 teaspoon salt
1/4 teaspoon black pepper
1 can minced clams, 6 1/2oz
1 cup evaporated skim milk

Melt margarine in a medium nonstick sauce pan. Add onion and green bell pepper and cook until vegetables are tender, about 5 minutes. Add potato, salt, black pepper, and 1 cup water. Bring to a boil. Reduce the heat and simmer covered until potato is tender, about 15 minutes. Drain clams, reserving 1/2 cup liquid. Add the clams and reserved liquid, and milk to the sauce pan. Cook until soup is just heated through, about 3 minutes. Per serving: calorries 279, total fat 5 G, saturated fat 1 G, cholesterol 37 MG, sodium476 MG, carbohydrate 34 G, fiber 2 G, protein 24 G, calcium 439 MG, points 6.

Yield: 2 servings




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