Ingredients
  • 1   tablespoon 
    olive oil
  • 1   
    onion, finely chopped
  • 1/2  cup 
    dry white wine
  • 1/2  cup 
    all-purpose flour
  • 2   cups 
    reduced-fat (2%) milk
  • 1   cup 
    low-sodium chicken broth
  • 3  6  ounce cans 
    minced clams
  • 1   pound 
    small red-skinned potatoes, cut into 1/2-inch pieces
  • 2   cups 
    frozen corn, thawed
  • 1   teaspoon 
    low-sodium Old Bay seasoning
  • 1/4  teaspoon 
    salt
  • 1/4  teaspoon 
    black pepper
  • 2   tablespoons 
    chopped parsley
  •  
    Tossed salad, crusty bread (optional)
Directions
1.
Heat oil in a large saucepan over medium heat; add onion and cook 5 minutes, stirring occasionally. Stir in wine and cook 1 minute; sprinkle in flour and cook 1 minute.
2.
Gradually stir in milk and chicken broth. Drain liquid from clams into measuring cup. Add 1 cup of the clam juice to the pot and reserve the clams. Add potatoes, cover and simmer 10 minutes.
3.
Add reserved clams, corn, Old Bay, salt and pepper. Bring to a simmer to heat through. Turn off heat and stir in parsley.
4.
Serve with tossed salad and crusty bread, if desired.
Nutrition information
Per Serving: cal. (kcal) 381, Fat, total (g) 7, chol. (mg) 38, sat. fat (g) 2, carb. (g) 56, fiber (g) 4, pro. (g) 21, sodium (mg) 807, Percent Daily Values are based on a 2,000 calorie diet
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