1 cup chopped onion
1 cup chopped celery
3 cups peeled and sliced potatoes
1 can chicken broth
1/2 cup evaporated skim milk
2 cans chopped clams (reserve 1/2 cup liquid)
1/8 tsp. thyme and basil
Saute onions and celery in large pot.
Add the potatoes and broth; bring to a boil.
Cover and let simmer for 10 minutes or until vegetables are tender. Remove 1/2 of the mixture with a slotted spoon and put in a blender.
Add the reserved clam juice and spices; blend until smooth.
Return blended mixture to the pot.
Stir in the clams & milk and heat through (do not boil).
Pairs Well With
We went out to dinner last and I had a wonderful clam chowder, I'm hoping this recipe will be close. According to my notes, it says that it tasted like it came from a restaurant! I hope so. I have another recipe at home that I know I've made before, which is pretty good. I'll have to wait until I get back home to share. This one say it came from Richard Simmons, so should be a healthy version.