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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Haven't made this yet. Based on one from America's Test Kitchen Family Cookbook. However, they used 4 slices of bacon; I intend on throwing in a small amount of bacos instead to save on cholesterol. Ingredients:
4 (6 1/2 ounce) cans minced clams |
3 (8 ounce) bottles clam juice |
1 tablespoon oil |
1 onion, chopped fine |
2 garlic cloves, minced |
1/4 cup flour |
1 1/2 lbs red potatoes (5 medium) |
2 bay leaves |
1 teaspoon minced fresh thyme (or 1/4 t. dried) |
1 cup fat-free evaporated milk |
2 tablespoons minced fresh parsley |
pepper (optional) |
Directions:
1. Drain clams, saving juice. Add bottled clam juice to the drained juice to make 5 cups of liquid (add water if short).
2. Heat oil over medium and cook onion until it has softened, about 5 minutes.
3. Meanwhile, scrub the potatoes and cut them into 1/2-inch pieces.
4. Stir the garlic into the oil-onion mixture. Cook about 30 seconds. Stir in flour to coat vegetables. Gradually whisk in the liquid. Stir in the potatoes, bay leaves and thyme. Bring to a simmer. Cook about 15-20 minutes or until potatoes are tender.
5. Stir in clams, cream and parsley. Turn to a simmer briefly-just to heat everything, not to boil. Remove from heat. Throw out bay leaves. Season with pepper if desired.
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