• 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 
  • 1/4  teaspoon 
    black pepper
  • 2   tablespoons 
    chopped parsley
    Tossed salad, crusty bread (optional)
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.
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.
Add reserved clams, corn, Old Bay, salt and pepper. Bring to a simmer to heat through. Turn off heat and stir in parsley.
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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