New England Clam Chowder Lf
Ingredients| 2 can clams, canned, * see note 1 vegetable cooking spray 3 cup chopped onions 2 cup red potatoes, cubed 1 cup diced celery 2 turkey bacon slices, chopped 2 cup water 1/2 tsp salt 1/2 tsp dried thyme 1/4 tsp coarsely ground black pepper 3 fresh parsley, sprigs 1 bay leaf 3 tbsp all-purpose flour 2 cup 2% milk |
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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.
Servings:
9
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