|Low preparation. Yummy tummy.|
1 onion, diced
2 celery stalks, diced
1 tbsp olive oil
2 8-oz cans of clams
1 8-oz bottle of clam juice
2 tsp garlic, minced
3 russet potatoes, cubed into bite-size pieces
1 12-oz can fat-free evaporated milk
In a skillet, saute the onions and celery in the olive oil. Transfer to a slow cooker and add other ingredients except canned milk. Cover and cook on high for three hours (or low for six hours). During the last hour add the milk. Season with salt and pepper. Serve with hearty whole-grain bread. Makes four servings.
Calories per serving: 385 Carbs: 56g Protein: 28g Fat: 5g Zinc: 36% DV
I confess I've served it without the whole grain bread, and it's still delicious. I don't drain the clams. They just get dumped right in. I'm not a big fan of potatoes, but my husband is. This is a recipe makes us both happy and full. Instead of putting the milk in the crock for the last hour, I'd suggest putting it in at the end. The girlios have trouble with the curdled look.
|Wicked cup of chowda'|