| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | New England | Soups | 9 | Servings |
INGREDIENTS
| 2 | cn | Clams, canned; * see note |
| Vegetable cooking spray | ||
| 3 | c | Chopped onions |
| 2 | c | Red potatoes; cubed |
| 1 | c | Diced celery |
| 2 | Turkey bacon slices; chopped | |
| 2 | c | Water |
| 1/2 | ts | Salt |
| 1/2 | ts | Dried thyme |
| 1/4 | ts | Coarsely ground black pepper |
| 3 | Fresh parsley; sprigs | |
| 1 | Bay leaf | |
| 3 | tb | All-purpose flour |
| 2 | c | 2% milk |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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