Boston Clam Chowder
16 ingredients
10 steps
Ingredients
- 3 c. water
- 1 c. diced onion
- 1 c. diced celery
- 2 c. diced potatoes
- 2 tsp. chicken bouillon
- 2 tsp. onion powder
- 1/2 tsp. basil
- 1/8 tsp. white pepper
- 3 Tbsp. cornstarch
- 1/2 c. water
- 2 packets Butter Buds
- 1 Tbsp. lemon juice
- 1 c. skim milk
- 1/2 c. nonfat dry milk
- 2 cans clams, drained
- 3 Tbsp. clam liquid
Directions
-
1Spray a saucepan with Pam.
-
2Saute vegetables for 5 minutes. Add 3 cups water; stir well.
-
3Add spices and bouillon and boil. Mix cornstarch and 1/2 cup water.
-
4Add to soup, stirring.
-
5Add Butter Buds and lemon juice.
-
6Blend well.
-
7Simmer 20 minutes, stirring often.
-
8Add milk, dry milk, clams and liquid.
-
9Blend well.
-
10Simmer 10 minutes, stirring often.
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