New England Clam Chowder

Categories: Soups and, Stews
Yield: 9 Servings

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

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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