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Prep Time: 5 Minutes Cook Time: 36 Minutes |
Ready In: 41 Minutes Servings: 8 |
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Fresh clams and smoky bacon give this New England-style chowder a savory, rich flavor. Ingredients:
3 slices reduced-fat center-cut bacon |
1/2 cup chopped onion |
2 cups refrigerated diced potato with onions (such as simply potatoes) |
1/3 cup flour |
1 (8-ounce) bottle clam juice |
4 cups 1% low-fat milk |
1 (16-ounce) container fresh shucked chopped clams, un-drained |
3 tablespoons chopped fresh parsley |
1/2 teaspoon freshly ground black pepper |
1/4 teaspoon salt |
Directions:
1. Cook bacon in a large Dutch oven over medium heat 6 minutes or until crisp. Drain bacon on a paper towel, and crumble.
2. Add onion to pan, and sauté 3 minutes. Add potato; sauté 2 minutes or until lightly browned. Lightly spoon flour into a dry measuring cup; level with a knife. Stir flour into potato mixture, and cook 1 minute. Add clam juice, and stir well. Stir in milk; cook over medium-low heat 11 minutes or until thick and bubbly. Cover, reduce heat, and simmer 11 minutes or until potato is tender.
3. Drain clams, reserving 2 cups liquid. Stir in clams and reserved clam liquid, and cook 2 minutes or until thoroughly heated. Stir in parsley, pepper, and salt. Ladle into bowls; top with crumbled bacon.
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