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 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.
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