Lima Clam Chowder

1          pound dry white baby or large limas
2          tablespoons chopped onion
1          tablespoon butter
1          can (7-oz.) minced clams
1          can (small) unsweetened evaporated milk or, 1⁄2  cup of half-and-half
            Worcestershire sauce
            Parsley and paprika

Soak and cook the dry limas according to savory method. Mash or puree 11⁄2 cups of cooked or canned limas with their liquid. Add water to make 2 cups total. Refrigerate or freeze remaining beans for later use. Cook onions in butter until soft, using large saucepan. Add limas, clams with their liquid, and milk. Heat to just boiling, stirring steadily. Season to taste. Serve with oyster crackers and garnish with chopped parsley and paprika.

Chef’s tip: To convert this creamy New England type chowder into Manhattan style, substitute 3⁄4  cup diced canned tomatoes for milk and add a pinch of thyme.

Nutritional Information per Serving:
Calories-203, (From Fat-9%), Protein-14g, Carbohydrate-32g, Fat-2g, Sodium-55 mg, Potassium-653 mg, Dietary Fiber-10g, Calcium-138 mg, Iron-7mg, Vitamin A-232 iu, Vitamin C-1 mg, Cholesterol-13mg