Creamy Clam and Broccoli Chowder

posted by Deborah 12-23-100 12:49 AM

Creamy Clam and Broccoli Chowder

2 cups canned navy beans, or other small white beans
1 can (14 ounces) fat-free chicken broth
1 teaspoon olive oil
4 teaspoons minced garlic
1 1/2 cups small broccoli florets
2 cans (6 1/2 ounces each)minced clams, rinsed and drained
4 plum tomatoes, coarsely chopped
2 tablespoons dry white wine
2 tablespoons half and half cream
2 tablespoons snipped fresh dill

In a food processor or using a hand-held immersion blender, puree half the beans in 1/2 cup broth. Set mixture aside.

Warm oil in a 4 quart pot over medium high heat for 1 minute. Add garlic and saute it for 1 minute. Add broccoli, remaining broth and remaining beans, simmer broccoli until it's tender, about 4 minutes. Stir in clams. Heat mixture for 1 minute. Stir in tomatoes, wine, cream and dill. Warm, then serve immediately. Serves 4.

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