| 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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