| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
New England |
Soups and, Stews |
9 |
Servings |
INGREDIENTS
| 88 |
oz |
Steamer clams in shells, (2 cans) undrained |
|
|
Vegetable cooking spray |
| 3 |
c |
Chopped onion |
| 1 1/2 |
lb |
Cubed red potato, (2 cups) |
| 1 |
c |
Diced celery |
| 2 |
sl |
Turkey bacon, chopped |
| 2 |
c |
Water |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Dried thyme |
| 1/4 |
ts |
Coarsely ground pepper |
| 3 |
|
Fresh parsley sprigs |
| 1 |
|
Bay leaf |
| 3 |
tb |
All-purpose flour |
| 2 |
c |
2% low-fat milk |
INSTRUCTIONS
Drain clams, reserving 1 cup clam liquid. Remove clams from shells; 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 onion and next 3 ingredients, and saute 7 minutes. Add reserved
clam liquid, water, and next 5 ingredients; bring to a boil. Cover, reduce
heat, and simmer 20 minutes or until potato is tender. Discard parsley and
bay leaf.
Place flour in a bowl. Gradually add milk, blending with a whisk; add to
pan. Cook over medium heat 10 minutes or until thickened, stirring
frequently. Stir in clams; cook 2 minutes or until heated. Yield: 9 cups
(serving size: 1 cup).
Per serving: 318 Calories; 5g Fat (14% calories from fat); 40g Protein; 27g
Carbohydrate; 100mg Cholesterol; 340mg Sodium
NOTES : Substitute 2 pounds fresh clams in shells and (8-ounce) bottle of
clam juice for the 2 cans of steamer clams and 1 cup drained clam liquid,
if desired.
Recipe by: Cooking Light, October 1994, page 62
Posted to MC-Recipe Digest V1 #420 by igor@digex.net on Jan 28, 1997.
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