Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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.

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