Recipe from Family Circle January 2011.
1 Tbsp olive oil
1 small onion, finely chopped
1/2 cup dry white wine
1/4 cup all-purpose flour
2 cups reduced-fat milk
1 cup low-sodium chicken broth
3 cans (6 oz each) minced clams
1 pound small red-skinned potatoes, cut into 1/2 in pieces
2 cups frozen corn, thawed
1 tsp. low-sodium Old Bay seasoning
1/4 tsp salt
1/4 tsp black pepper
2 Tbsp chopped parsley
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 peper. Bring to a simmer to heat through. Turn off heat and stir in parsley. Serve with tossed salad and crusty bread, if desired.
Makes 4 servings. 381 calories,;7 g fat (2 g sat); 21 g protein; 56 g carbs, 4 g fiber; 807 mg sodium, 38 mg cholesterol.