New England Clam Chowder

Soup is so nice. A classic comfort food, is is often low on calories, but high on flavor. This chowder recipe from Betty Crocker is no exception. A nice, brothy soup with lots of clams, lots of potatoes, and a great taste. It's a bit on the thin side, so if you want to thicken it up, just add some flour or cornstarch (maybe 2-3 tbsp) to the milk before stirring it in.

1/4 cup cut-up bacon or lean salt pork
1 medium onion, chopped (1/2 cup)
2 cans (6.5 oz each) minced or whole clams
1 medium potato, diced (1 cup)
1/2 tsp. salt
Dash of pepper
2 cups milk

Cook bacon and onion in 2-quart saucepan over medium heat, stirring occasionally, until bacon is crisp and onion is tender; drain off fat.

Drain clams, reserving liquid. Add enough water, if necessary, to clam liquid to measure one cup.

Stir clams, clam liquid, potato, salt, and pepper into bacon and onion. Heat to boiling; reduce heat. Cover and simmer about 15 minutes or until potato is tender.

Stir in milk. Heat, stirring occasionally, just until hot (do not boil or soup may curdle).

Yield: 4 1-cup servings
Calories: 190 (150 if made without bacon, like we did tonight)