Name: Skim-Milk Clam Chowder with Leeks and Red Potato
Total time: 50 min
Yield: 4 servings
Ingredients: 1 tbsp (13.5 g) olive oil; 2 leeks (89 g each, 178 g in all), white and light green parts, sliced; 2 medium celery stalks (80 g), thinly sliced; 1 tsp (3.1 g) garlic powder; 1 tsp (1.0 g) dried thyme leaves; 3 tbsp (23.4 g) all-purpose flour; 1 cup (240 g) low-sodium chicken broth; ½ cup (120 g) liquid drained from the canned clams (if the cans give less, make up the difference with water); 2 medium red potatoes (213 g each, 426 g in all), scrubbed, skin on, cut in ½-inch cubes; 1½ cups (367.5 g) skim milk; 2½ cups (400 g) canned chopped clams, drained; ½ tsp (3.0 g) salt; ½ tsp (1.15 g) black pepper; 1 bay leaf, taken out before serving

Ingredients

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1 tbsp olive oil
2 leeks (89 g each, 178 g in all), white and light green parts, sliced
2 medium celery stalks, thinly sliced
1 tsp garlic powder
1 tsp dried thyme leaves
3 tbsp all-purpose flour
1 cup low-sodium chicken broth
½ cup liquid drained from the canned clams (if the cans give less, make up the difference with water)
2 medium red potatoes (213 g each, 426 g in all), scrubbed, skin on, cut in ½-inch cubes
1½ cups skim milk
2½ cups canned chopped clams, drained
½ tsp salt
½ tsp black pepper
1 bay leaf, taken out before serving

Method

Nutrition

Estimated

Per bowl (a quarter of the pot, about 465 g by the lines' weights before evaporation, an estimate) · serving size 1 of 4

Calories343

Total fat	5.8 g
Saturated fat	1.0 g
Sodium	569 mg
Total carbohydrate	40.4 g
Dietary fiber	3.3 g
Total sugars	8.2 g
Protein	32.2 g

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