New England Clam Chowder

Ingredients

• 1 tsp vegetable oil
• 2 slice Louis Rich Turkey Bacon, diced
• 1 small onion, finely diced
• 3 Tbsp all-purpose flour
• 1 cup fat-free milk
• 3 1/2 cup canned clam juice
• 2 medium uncooked potatoes, peeled and diced
• 10 1/2 oz canned clams, and juice
• 1 tsp thyme, chopped
• 2 tsp parsley, chopped
• 1/8 tsp table salt, or to taste
• 1/8 tsp black pepper, or to taste

Directions

1. Heat oil in a nonstick pan over medium heat. Sauté bacon and onion until onion is very soft. Stir in flour and cook 1 minute. Very gradually whisk in milk and clam juice. Bring to a simmer, add potatoes. Cover and cook until potatoes are tender.
2. Stir in clams, their juice, thyme and parsley. Bring to a simmer. Season with salt and pepper; serve. Yields about 1 1/2 cups per person.

Serves | 4
POINTS per serving | 5

Print as 3x5 or 4x6

Copyright © 2001-, Robert F. Hutchison & Terry Muse
Revised: March 29, 2002
URL: http://world_class_recipes.tripod.com
Contact: Terry Muse