| 1 | Recipe by: jo merrill-recipe from cooking light 10/94 * use 2 (44 ounce) cans of steamer clams in shells, undrained. |
| 2 | Drain clams, reserving 1 cup liquid. |
| 3 | Remove clams from shell; discard shells. |
| 4 | Slip black skin off foot of each clam and discard; set clams aside. |
| 5 | Coat a dutch oven with cooking spray; place over medium high heat until hot. |
| 6 | Add onions, potatoes, celery and turkey bacon; saute 7 minutes. |
| 7 | Add reserved clam liquid, water, salt, thyme, pepper, parsley springs an bay leaf.; bring to a boil. |
| 8 | Cover and reduce heat. |
| 9 | Simmer for 20 minut or until potatoes are tender. |
| 10 | Discard parsley and bay leaf. |
| 11 | Place flour in a bowl. |
| 12 | Gradually add milk while blending with a whisk. |
| 13 | Add flour mixture to pan and cook over medium heat 10 minutes or until chowder is thickened, stirring constantly. |
| 14 | Stir in clams and cook 2 minutes or until heated. |
| 15 | Note: substitute 2 pounds fresh clams in shells and 1 (8 oz) bottle of cla juice for the 2 cans of steamer clams and 1 cup of clam liquid. |
| 16 | 9 servin of 1 cup per serving-130 calories each. |
