Hearty and Filling
| Serves 6 - 1 cup servings | |
| 1 bacon slice 1 cup chopped onion 1/2 cup chopped celery 1/4 teaspoon salt 1/4 teaspoon dried thyme 1 garlic cloves, minced 3 (6 1/2-ounce) cans chopped clams, undrained 2 1/2 cups diced peeled baking potato (about 1/2 pound) 2 (8-ounce) bottles clam juice 1 small bay leaf 1 1/2 cups skim milk 1/4 cup all-purpose flour |
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Cook bacon in a large Dutch oven over medium heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Crumble bacon; set aside. Add onion, celery, salt, thyme, and garlic to drippings in pan; cook 4 minutes or until vegetables are tender.
Drain clams, reserving liquid. Add clam liquid, potato, clam juice, and bay leaf to pan; bring to a boil. Reduce heat, and simmer 15 minutes or until potato is tender. Discard bay leaf.
Combine milk and flour, stirring with a whisk until smooth. Add flour mixture to pan; bring to a boil. Cook 12 minutes or until thick, stirring constantly. Add clams; cook 2 minutes. Sprinkle with bacon.
Per Serving (1 cup): 257 Calories; 3g Fat (9.8% calories from fat); trace Saturated Fat; 28g Protein; 28g Carbohydrate; 2g Dietary Fiber; 67mg Cholesterol; 475mg Sodium. Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 0 Fat; 1/2 Other Carbohydrates.
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