| 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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