New England Clam Chowder/lf Recipe

New England Clam Chowder/lf Recipe

Yield: 9 Servings
Recipe by luhu.jp

Ingredients:
2 can: Clams, canned, * see note
Vegetable cooking spray,
3 cup: Chopped onions,
2 cup: Red potatoes, cubed
1 cup: Diced celery,
2: Turkey bacon slices, chopped
2 cup: Water,
1/2 tsp: Salt,
1/2 tsp: Dried thyme,
1/4 tsp: Coarsely ground black pepper,
3: Fresh parsley, sprigs
1: Bay leaf,
3 tbsp: All-purpose flour,
2 cup: 2% milk,

Directions:

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.


Source from luhu.jp