New england clam chowder/lf

9 Servings

Ingredients

Quantity Ingredient
2 cans Clams, canned; * see note
Vegetable cooking spray
3 cups Chopped onions
2 cups Red potatoes; cubed
1 cup Diced celery
2 Turkey bacon slices; chopped
2 cups Water
½ teaspoon Salt
½ teaspoon Dried thyme
¼ teaspoon Coarsely ground black pepper
3 Fresh parsley; sprigs
1 Bay leaf
3 tablespoons All-purpose flour
2 cups 2% milk

Directions

Recipe by: Jo Merrill-recipe from Cooking Light 10/94 * use 2 (44 ounce) cans of steamer clams in shells, undrained.

Drain clams, reserving 1 cup liquid. Remove clams from shell; discard

shells. Slip black skin off foot of each clam and discard; set clams

aside.

Coat a dutch oven with cooking spray; place over medium high heat until

hot. Add onions, potatoes, celery and turkey bacon; saute 7 minutes.

Add reserved clam liquid, water, salt, thyme, pepper, parsley springs an

bay leaf.; bring to a boil. Cover and reduce heat. Simmer for 20 minut

or until potatoes are tender. Discard parsley and bay leaf.

Place flour in a bowl. Gradually add milk while blending with a whisk.

Add flour mixture to pan and cook over medium heat 10 minutes or until

chowder is thickened, stirring constantly. Stir in clams and cook 2

minutes or until heated. NOTE: substitute 2 pounds fresh clams in shells and 1 (8 oz) bottle of cla juice for the 2 cans of steamer clams and 1 cup of clam liquid. 9 servin of 1 cup per serving-130 calories each.

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