New England Clam Chowder
|Canned minced clams||13 Ounce (2 Can, Undrained)|
|Onion||1 Cup (16 tbs), chopped|
|Turkey bacon slices||2|
|Garlic||1 Clove (5 gm), minced|
|Red potato||1 1⁄4 Pound, peeled and chopped|
|Dried thyme||1⁄2 Teaspoon|
|Clam juice||16 Ounce (2 Bottle)|
|All purpose flour||1 Cup (16 tbs)|
|2% reduced fat milk||2 1⁄2 Cup (40 tbs)|
|Ground pepper||To Taste|
1. Drain clams, reserving liquid; set both aside.
2. Coat a Dutch oven with cooking spray; place over medium heat until hot. Add onion, turkey-bacon, and garlic; saute 5 minutes. Add reserved clam liquid, potato, thyme, and bottled clam juice; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until potato is tender.
3. Place 2 cups potato mixture, including bacon, in container of a blender; process until smooth. Return pureed potato mixture to chowder in pan; stir well. Stir in clams. Place flour in a small bowl; gradually add milk, stirring with a whisk until blended. Add flour mixture to chowder; cook over medium heat 10 minutes or until thick, stirring constantly. Spoon into bowls; sprinkle with freshly ground pepper, and garnish with parsley, if desired.