New England Clam Chowder Lower Fat - cooking recipe

Ingredients

2 (6 1/2 ounce) cans minced clams (with juices)
2 cups finely chopped red potatoes
1/2 cup finely chopped white onion
1 1/2 teaspoons instant chicken bouillon granules
1 teaspoon Worcestershire sauce
2 teaspoons dried parsley
1/8 teaspoon black pepper
1/2 teaspoon garlic powder
1 1/2 cups reduced-fat milk
3 tablespoons cornstarch
1 1/2 cups evaporated 2% milk

Preparation

Drain the clams reserving juices.
Add enough water to juice to make 1 cup liquid.
In a medium saucepan, combine clam juice, potatoes, onions, bouillon granuales,Worcestershire sauce,, parsley, pepper and garlic powder.
Bring to a boil, reduce heat.
Cover and let simmer 5-10 minutes or until potatoes are tender.
Using the back of a fork, or a hand masher, mash potatoes.
In a small bowl combine the milk and cornstarch.
Add cornstarch and milk mix and evaporated milk to the sauce pan.
Cook on medium high heat until mixture starts to thicken, 5-10 minutes.
Stir in clams, bring to a boil, reduce heat to low and simmer 2 minutes, stirring frequently.
Serve.