Serves 4

Ingredients:

• 3 tbsp. fat salt pork, diced
• 1 onion, sliced
• 2 cups potatoes, diced
• 1 ½ cups boiling water
• 1 cup canned corn
• 1 cup milk
• 1 cup cream
• Salt and pepper
• 4 common crackers, split

Preperation:

render the fat from the salt pork, and then add the onions. Cook the onions until they become golden and soft. Then add the potatoes , the corn, and the water, and cook it all until the potatoes become nice and tender. Then add in the milk and the cream and continue to simmer. Then season to your preference. You are nowready to serve, serve with crackers.

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Serves 4

Ingredients:

• 1 tbsp. unsalted margarine
• 1 medium – size yellow onion, chopped
• 1 small stalk celery, chopped
• ¼ small sweet green pepper, cored, seed, and chopped
• 1 tbsp. flour
• ½ tsp paprika
• 1 cup low – sodium chicken broth
• 2 cups fresh or frozen whole – kernel corn
• 1 cup skim milk
• 1 ½ tsp lemon juice
• 1/8 tsp black pepper

Preperation:

1. In a large pan, melt the butter over a medium heat. Then add in the onions, the celery, and the green peppers and cook for about five minutes, or until the vegetables have become soft.

2. Then add in the flour and the paprika and cook it all for about three minutes. Then slowly stir in the chicken broth and continue to cook, making sure to stir. Do this until it starts to thicken and comes to a boil.

3. Then add in the corn and cover. Cook this all for about five minutes, and then add in the milk, the lemon juice, the black pepper, and then reduce the heat to a low.    You are now ready to serve !

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Serves 6

Ingredients:

• 2 cans (10 ounces each) minced clams (with juice)
• 1 tbsp. non-diet tub–style margarine or butter
• 2 medium onions, finely chopped
• 1 stalk celery, chopped
• 1 small carrot, chopped
• 1 tablespoon all purpose flour
• 1 cup bottled clam juice or de-fatted chicken broth
• 1 tbsp. Worcestershire sauce
• 1 ½ tsp. dried basil
• 1 tsp. dry mustard
• ½ tsp. dried marjoram
• ¼ tsp. celery salt
• ¼ tsp. ground black pepper
• 2 ½ cups whole or 2% low – fat milk
• 3 cups peeled and cubed potatoes
• 2 cups frozen whole kernel corn
• 3 tbsp. finely chopped fresh chives or scallion tops

Preperation:

Take the clams and drain them, save the juice and the set  it aside. In a large pan , melt butter and  then add in onions, celery, and carrots. Cook this, and remember to stir. Do this until the onions have turned a golden color. Then add in the flour and cook for about a minute. Then add in the clam juice and stir until it becomes smooth. Then add in the bottled clam juice, the Worcestershire sauce, the basil, the mustard, the marjoram, the celery, the salt, the pepper, and 1 1/2 cups of the milk. Then add in the potatoes and the corn and bring it to  boil. Then lower the heat , cover and allow it to simmer for about twenty minutes, or until the potatoes become tender.

Take about three cups of the vegetables to a blender. Add in the rest of the milk ( 1 cup) and blend. Then return this blended puree to the pan. Then add in the rest of the clams and the chives/ scallions. Bring it to a boil over medium heat, and stir often. Do this for about nine minutes. You are now ready to serve!

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Serves Eight

Ingredients:

• 10 scallions, chopped
• 6 medium – sized potatoes, cubed
• 4 medium – sized carrots, diced ¼ cup butter
• 2 7 – ounce cans minced clams
• 1 ½ cups dry white wine
• 2 cups Fish stock * (see recipe below)
• Teaspoon dill weed
• Salt to taste
• 2 cups fresh or frozen peas
• 3 cups light cream or milk

How to Prepare the Vegetable Clam Chowder

Clean and chop the scallions, discarding the roots. Peel and cube the potatoes. Peel the carrots and dice them. Heat the butter in a deep skillet and lightly sauté’ the scallions. Drain the minced clams and set aside. Add the clam liquid to the skillet, along with the wine, fish stock, potatoes, carrots, dill weed, and salt to taste. Bring to a boil, reduce the heat and simmer, covered, for 15 minutes. Stir in the green peas and continue to simmer for 10 minutes longer. Add the drained clams and the cream. Cook, stirring constantly, until the soup is heated through.

Serve immediately.

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