Preparation time: 10 minutes

Cooking time: 20 to 25 minutes

• New England Clam Chowder

The only way I get to enjoy New England clam chowder is when I make it myself, so this recipe is “well-worn” at our house. Served with a green salad and some Cornbread (see recipe), it can be Sunday night supper. Remember—the richer the milk, the creamier the soup.

makes 2 servings (about 1¼ cups each)

• ½ slice uncooked bacon, finely chopped
• 1 (8-ounce) bottle clam broth
• 1 small russet potato (about 6 ounces), peeled and diced
• ¼ cup chopped celery
• 1 teaspoon dried minced onion
• ½ teaspoon chopped fresh thyme, or ⅛ teaspoon dried thyme
• ⅛ teaspoon (dash) garlic powder
• ⅛ teaspoon (dash) salt
• 1/16 teaspoon (pinch) freshly ground black pepper
• 1 cup whole milk or milk of choice (see Note below), divided
• 1 tablespoon potato starch or cornstarch
• 1 (6.5-ounce) can chopped clams with liquid
• 2 tablespoons chopped fresh parsley, for garnish

1. In a 2-quart saucepan, cook the bacon over medium heat until brown and crispy. Add the clam broth, potato, celery, onion, thyme, garlic powder, salt, and pepper. Bring to a boil, reduce the heat, and simmer, covered, for 15 minutes, until the potatoes are tender.

2. Add ¾ cup of the milk. Whisk the potato starch into the remaining ¼ cup milk until smooth, then add to the pan. Cook, stirring constantly, until the mixture thickens, about 3 minutes. Stir in the clams and their liquid and heat to serving temperature. Ladle into 2 bowls, garnish with parsley, and serve.

USING NONDAIRY MILKS If you use a low-protein nondairy milk such as rice milk, you may need an additional teaspoon of potato starch (or cornstarch) to thicken the soup to the desired consistency.

Per serving: 330 calories; 30g protein; 7g total fat; 1g fiber; 35g carbohydrates; 80mg cholesterol; 793mg sodium