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Prep Time: 17 Minutes Cook Time: 36 Minutes |
Ready In: 53 Minutes Servings: 7 |
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Ingredients:
2 teaspoons light stick butter |
3 1/4 cups unpeeled and diced round red potatoes (about 3 medium) |
1 1/2 cups chopped onion (about 1 medium) |
1 cup chopped celery (about 2 stalks) |
1 cup chopped carrot (about 2 1/2 medium) |
1/4 teaspoon pepper |
3 (8-ounce) bottles clam juice, divided |
2 tablespoons all-purpose flour |
2 (6.5-ounce) cans minced clams, undrained |
3/4 cup fat-free half-and-half |
Directions:
1. Melt butter in a Dutch oven over medium heat. Add potato and next 4 ingredients. Cover and cook over medium heat, stirring occasionally, 10 minutes (do not brown).
2. Whisk together 1/2 cup clam juice and flour in a small bowl; add to vegetables, stirring gently. Stir in remaining clam juice. Bring to a boil; reduce heat, and simmer, uncovered, 25 minutes or until vegetables are tender. Stir in clams and half-and-half.
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